14 Sep Golden veal brain, with sambuco aromas and seasonal fruit with Recioto
Momi Restaurant, Blevio (CO)
Ingredients (serves four)
flour
egg
breadcrumbs
butter
grapes, pears and mandarin oranges
Preparation
Use fresh veal brains, preferably from a female, as it has more flavor. Thoroughly and carefully clean it and remove the outer coating. Cut into small pieces, about 2/3 cm.
Lightly coat each piece with flour and dip into the beaten egg first and then the breadcrumbs (premixed with fresh sambuco flowers). Brown it until golden in melted butter and sage and place on wax paper.
In the same frying pan, cook the fruit with dashes of Recioto until fully cooked.
For the presentation, place the fruit on a plate with the brain on top. Finish the plate with salt flakes. The side of fruit and most of all, the sweetness of the Recioto, allows you to appreciate the brain more.