Breadcrumbed Calves' Brains with Tomato & Basil Dressing
Serves : 6
Ingredients:
2 Calves' Brains
Juice of 1 Lemon
1 Medium Carrot
½ Medium Fennel
Bulb
1 Small Onion
¼ cup / 4 tbsp Vinegar
175ml / 6fl oz Olive Oil
225g / 8oz Fresh Plum Tomatoes
25g / 1oz Fresh Basil
Salt & Freshly Ground
Black Pepper to
taste
3 cups / 175g / 6oz Fine Fresh Breadcrumbs
1½ tbsp Freshly Grated Parmesan Cheese
2 Eggs
Instructions:
- Soak
the calves' brains in cold water and lemon juice.
- Chop
the carrot, fennel and onion roughly,
bring 4 cups / 1 litre / 1¾ pints water to the boil, and add the
vegetables and the vinegar.
- Drain
the brains, peel off any obvious membranous parts, and drop them into the
boiling water. Poach at a low simmer for 15 minutes.
- As
the brains are cooking, divide the oil between two
bowls.
- Skin
the tomatoes
and chop them roughly and finely chop the basil.
- Mix
the tomatoes,
basil, salt & pepper in one bowl
of oil, and
transfer to a serving dish.
- Drain
the brains, pat them dry, and set them aside in the refrigerator or
another cool place.
- Mix
the breadcrumbs
and the cheese
in a shallow dish. Break the eggs and beat them
in a shallow bowl.
- Slice
the brains widthways into 1cm / ½ inch rounds, dip each in the egg, shake off any
excess, then press each side firmly into the breadcrumbs.
- Fry
them in the remaining olive oil over
medium heat until the breadcrumbs
form a crisp crust. Serve with the tomato and basil sauce underneath.
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