Golden fried veal brains is a dish of traditional cuisine with a bold flavor, but surprisingly delicate in texture. A dish rooted in both rustic and noble gastronomy that highlights a lesser-known part of cooking.
After careful cleaning and light pre-cooking, the brains are coated in a batter before being immersed in hot oil until a crispy outside and creamy inside is achieved. The contrast between the crunchy crust and the melting interior makes each bite an intense and refined experience.
Served hot, perhaps with a sprinkle of lemon or accompanied by seasonal vegetables. The fried brains captivate with their apparent simplicity and depth of flavor, evoking an ancient popular recovery cuisine.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz veal brains (approximate weight, more or less)
- 1/2 cup flour
- 3.5 tbsp milk (or water)
- 1 egg
- 1 tsp vinegar
- to taste Salt, pepper, garlic powder, parsley
- to taste oil for frying
- A few slices lemon
Steps
1 – Rinse the brains thoroughly under cold running water to remove any blood or membranes. Carefully remove the outer membranes and the most visible vessels. Soak in cold water for at least 30 minutes.
2 – Bring slightly salted water with a tablespoon of vinegar to a boil, immerse the brains and cook for about 15 minutes. Drain gently and let them cool.
3 – Once cool, cut the brains into slices about 0.5–0.6 inches thick. They should be thick enough to withstand frying but not too thick to remain raw inside.
4 – In a small bowl, beat the egg with the flour, salt, and seasonings, garlic powder, and parsley. Pour the mixture into the bowl with the brains and gently mix the batter.
5 – Heat plenty of vegetable oil in a pan, take the brains with a spoon along with the batter and fry them little by little. Cook until the coating turns golden and crispy on both sides (about 1–2 minutes per side).
6 – Drain them on absorbent paper and serve hot, with a squeeze of lemon if desired or accompanied by fried artichokes or bitter salad (puntarelle, chicory).
