*The “cappello del prete” is a cut of beef from the shoulder. It is very tasty and is triangular in shape, and gets its name because it evokes the special hat priests used to wear.
To prepare this dish, cook the shoulder in plenty of salted water, which has been brought to the boil with bay leaves, one clove of garlic and salt and pepper for about two hours over a low heat. Once it is cooked and warm, cut it into slices at least 3 cm thick and serve it with Anna’s Giardiniera’s mixed pickled vegetables, slightly aromatic thanks to ginger and chilli, and Anna’s Sauce. Dress it with a drizzle of extra virgin olive oil and fleur de sel. To be served with a light red wine, possibly sparkling.
Note: all the ingredients of this dish can be used for a tasty summer sandwich.