The Cervello Fritto is a very specific Italian dish, especially popular in Puglia. The recipe includes veal or sheep brain (obligatory young animals), eggs, all purpose flour, salt and extra virgin olive oil. The brain is soaked for at least one hour in water, cleaned and sliced. The slices are soaked in the well beaten eggs, dredged in flour or breadcrumbs and deep fried in oil until they obtain a light brown colour. The fried brain pieces are placed on paper towels so that the surplus of oil is absorbed. The Cervello Fritto are served hot, with lemon wedges and/or tomato salad.
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Cervello di vitello fritto, www.cucinario.it
Cervello Fritto Recipe, www.dinnertool.com
Cervello fritto (Piatti composti), www.ars-alimentaria.it
Cervella fritte, www.aspeterpan.com