Speaking often roast I thought, although it is easy to find them in the butcher's, sometimes it's also fun to do at home alone, and stuff it with your ingredients and according to their taste.
For this reason, here is a piece suitable for this application, which is the staple , not to be confused with bow shoulder treated long ago. This piece is located under the chest of cattle in practice is a part of the belly. In addition to being very large (hence you can sbizzarire in size for the roast) is a very thin, but at the same time very tender if cooked properly.
The staple has a triangular shape with one end thinner and grows in thickness towards the other. So each piece to fill the often "open" a booklet, fights and then is ready to be stuffed. Another advantage of this cut is that if you want, you can transform it into a pocket . With a sharp knife is crea una fessura dalla parte più spessa, e poi ci si fa strada a destra e sinistra, facendo molta attenzione a non bucarla, molte persone utilizzano questo pezzo anche per la cima alla genovese, anche se in realtà il pezzo per questa preparazione è il fianchetto (di cui ancora non mi sono occupato...).
Un altro utilizzo del fiocco (anche se meno nobile) è quello per lo spezzatino , molto indicato per le persone che non gradiscono grasso e gelatina, come ad esempio il puccio o l'armone .
Insomma anche se è una parte poco conosciuta, ha numerosi impieghi e spesso funziona da vero e proprio jolly . Unfortunately I do not know the name in other regions of Italy, or perhaps even here in Rome there will certainly be someone who will call it differently, I just hope to be in the explanation was clear and especially helpful. :-)
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