Tuscan-style calf brains is a traditional Tuscan dish made with calf brains. The brains are cooked with anchovies, capers, and breadcrumbs and enriched with lemon juice. The result is a dish with a unique and delicate flavor, perfect to enjoy as an appetizer or main course.
Blanch the brains in a pot with salted boiling water, drain them, and remove the skin and filaments. Then soak them in a bowl with cold water acidulated with the juice of one lemon.
After half an hour, drain the brains and cut them into slices. Place these on a plate, sprinkle with salt and pepper, and half a glass of oil beaten 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, dip them in beaten egg and breadcrumbs, and brown them in a pan with hot oil.
When they are evenly golden, remove them from the pan, pat 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 melted butter over the preparation, 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 |
