Fried Calf’s Brains (Cervella Fritte)

The most popular way to eat brains in Italy. Poached, cooled, breaded, and fried to a golden crisp. Creamy inside.

Fried Calf’s Brains (Cervella Fritte)

The most popular way to eat brains in Italy. Poached, cooled, breaded, and fried to a golden crisp. Creamy inside.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 calf’s brains (1 pound)
• Carrot, onion, celery, vinegar (for poaching)
• 1 egg
• 1 cup fine bread crumbs
• Vegetable oil
• Lemon wedges

Method

 

Instructions

1. Soak/clean brains.
2. Poach with vegetables/vinegar for 20 mins.
3. Drain, cool, refrigerate to firm.
4. Slice 1/2 inch thick.
5. Dip in beaten egg, then crumbs.
6. Fry in shallow oil until golden.
7. Serve with lemon.

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