ItalianMade

Recipes

Main Courses: SNAILS, FROGS, INNARDS and more

CERVELLA IN CARROZZA Fried Brains

Mail this recipe to a friend!	1 lb. brains 4 tbs. butter 1/2 cup olive oil 1 small onion, finely sliced 1 cup milk 6 tbs. flour 1 egg, separated 12 slices stale bread, cut 1/3-in. thick oil for frying salt, pepper 1 tbs. parsley, chopped	See Also:      Fresh & Cured Meats      Vitellone Bianco dell'Appennino Centrale IGP      Breads & Cereals      Pane Casareccio di Genzano IGP      Wine Pairings      Lambrusco Grasparossa di Castelvetro DOC      Rosso di Montepulciano DOC      Savuto DOC
	Blanch the brains and slice them thick and even. Heat up 4 tbs. butter and 2 tbs. olive oil and add the onion. When the onion is brow, add the brains and sauté one minute on each side. Remove from heat and set the pan aside. Prepare a batter by putting milk in a bowl and slowly adding in the flour. Whisk well and add the egg yolk, salt and pepper. Whip the egg white and fold it into the batter. You should get a thick batter. Place a slice of brain with the onion on each slice of bread and dip into the batter. Fry. Drain the brains on paper towels; sprinkle with salt and chopped parsley. Serve very hot.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

ANIMELLE IN PANGRATTATO CON CARCIOFI   CAPPELLE DI FUNGHI CON ANIMELLE   CERVELLA IN CARROZZA   CORATELLA CON CARCIOFI   COSCE DI RANA CON UOVA   FEGATELLI DI MAIALE ALLO SPIEDO   FEGATO CON CIPOLLINA DORATA   FUNGHI ALLA GRIGLIA   LUMACHE ALLA LIGURE   PORCINI BRASATI   RANE IN GUAZZETTO   ROGNONE AL MARSALA   TRIPPA CON FAGIOLI

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10021 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).