Cap I Pota

• ½ kg (1 lb 2 oz) each of calf’s head and knuckle of veal

Wash and soak the head for a few hours, then put it in the pan with the knuckle, just cover with water, add salt and slowly bring to the boil. Skim, then simmer slowly with slices of lemon, the bayleaves, peppercorns and parsley stalks for 1½ hours. When tender, strain off the broth, and cut the meat into small pieces.

In the meantime brown the chopped onion in a heavy pan in olive oil,