The Tipp
La Castradina veneziana
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A ritual dish prepared for the Festa della Salute. It consists of a salted, smoked and cured leg of castrated mutton, which is boiled three times before being slowly stewed for hours with plenty of savoy cabbage sautéed with onion and broth. The meat releases an extraordinarily tender texture and an intense, savory, distinctly gamey flavor that pairs perfectly with the sweetness and softness of the stewed savoy cabbage leaves.
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