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Fried Calf’s Brains (Cervella Fritte)

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
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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