Cervella alla Toscana is a traditional dish from Toscana made with veal brains. The brains are cooked with anchovies, capers and breadcrumbs and flavored with lemon juice. The result is a dish with a unique, delicate flavor, perfect to enjoy as an appetizer or main course.
Blanch the brains in a pot of salted boiling water, drain them and remove the membrane and filaments, then place them in a bowl with cold water acidified with the juice of one lemon.
After half an hour, drain the brains and cut them into slices. Place the slices on a plate, sprinkle them with salt and pepper, and with half a glass of oil mixed with the juice of the second lemon. Cover with a sheet of plastic wrap and let marinate for at least 30 minutes.
After this time, drain the brain slices from the marinade, coat them in the beaten egg and breadcrumbs, and fry them in a pan with hot oil.
When they are evenly golden, remove them from the pan, blot them with kitchen paper to remove excess oil, and arrange them on a serving plate.
Garnish each slice with an anchovy fillet rolled around a caper, pour the melted butter over the dish and serve.
Pan
Bowl
Knife
Italia, Toscana
| Energy (kcal) | 88.31 |
| Carbohydrates (g) | 0.63 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 2.97 |
| of which Saturates (g) | 1.52 |
| Protein (g) | 14.51 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.07 |
