Testina di Vitello al Sugo

Sicilians prepare this dish from the boned and rolled calf’s head, which is available already prepared in all good butchers’ shops. This is then singed over an open flame at home and scraped to remove bristles. It then needs washing and blanching. If you manage to buy a head, ask your butcher to bone and roll it. However, the sauce is so good, and the garnish attractive, that the recipe translates well to the expensive cuts of veal, like shoulder or leg.