Veal brain fried in batter
Fried brains don’t sound nearly as alluring as frittura di cervello, but the delicate flavor of this typically Roman dish makes up for any off-putting associations. Lightly battered and fried, the veal brains often come with a vegetable that’s been put through the same process – usually artichokes, courgette. Have you ever been so excited about a dish that you have butterflies in your stomach? Today I present the recipe of the brain fried in batter. A dish that unfortunately not everyone likes. I like it very much; it reminds me of my grandfather. The brain fried in batter, we find it in various regions of Italy with recipes more or less the same. See how to make this dish following my recipe.
Ingredients
1 kg Veal brain2 bay leavessalt, pepper to taste1 can of small lager (very fresh)Flour to tastea few lemon wedgesfrying oil to taste (sunflower)
Preparation
Wash the brains clean them in all its parts. Steam them whole for about 40 minutes from the boiling of water with the bay leaves broken with your hands. Turn off and let cool in the pan. Prepare the batter for frying with beer and flour. First put a few tablespoons of flour and add the ice-cold beer slowly. The batter must be smooth and homogeneous and slightly dense. Let it rest in the refrigerator for 20 minutes. Cut the brains into small pieces and set aside. Remove the central parts with any bones and waste parts. Turn on plenty of oil in a pan with high edges and bring it to temperature, it will be ready when dipping the tip of a toothpick it will fry. Dip part of the pieces of brain in the batter and fry them a few at a time until golden brown. Serve hot and before eating, salt and pepper them and enjoy them if you want with a dash of lemon.
The recipe of the brain fried in batter is finished I hope you liked it.
Fried brains don’t sound nearly as alluring as frittura di cervello, but the delicate flavor of this typically Roman dish makes up for any off-putting associations. Lightly battered and fried, the veal brains often come with a vegetable that’s been put through the same process – usually artichokes, courgette. Have you ever been so excited about a dish that you have butterflies in your stomach? Today I present the recipe of the brain fried in batter. A dish that unfortunately not everyone likes. I like it very much; it reminds me of my grandfather. The brain fried in batter, we find it in various regions of Italy with recipes more or less the same. See how to make this dish following my recipe.
Ingredients
1 kg Veal brain
2 bay leaves
salt, pepper to taste
1 can of small lager (very fresh)
Flour to taste
a few lemon wedges
frying oil to taste (sunflower)
Preparation
Wash the brains clean them in all its parts. Steam them whole for about 40 minutes from the boiling of water with the bay leaves broken with your hands. Turn off and let cool in the pan. Prepare the batter for frying with beer and flour. First put a few tablespoons of flour and add the ice-cold beer slowly. The batter must be smooth and homogeneous and slightly dense. Let it rest in the refrigerator for 20 minutes. Cut the brains into small pieces and set aside. Remove the central parts with any bones and waste parts. Turn on plenty of oil in a pan with high edges and bring it to temperature, it will be ready when dipping the tip of a toothpick it will fry. Dip part of the pieces of brain in the batter and fry them a few at a time until golden brown. Serve hot and before eating, salt and pepper them and enjoy them if you want with a dash of lemon.
The recipe of the brain fried in batter is finished I hope you liked it.
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