Ingredients
A traditional Tuscan offal plate with crisp texture, bright lemon, and a peppery arugula finish.
Base recipe = 1 serving.
- 113 g veal brain
- 60 g lemon (thinly sliced)
- 57 g baby arugula
- 60 g almond meal
- 60 g all-purpose flour
- 50 g large egg, whisked
- 240 ml canola oil (for frying)
- Sea salt
- White pepper
- 250 g crushed steamed potatoes (optional)
Method
- Rinse the veal brain thoroughly under cold water, gently removing the outer membrane. Pat dry carefully with paper towels.
- In a bowl, mix the all-purpose flour and almond meal until well combined.
- Season the brain lightly with sea salt and white pepper. Dip into the whisked egg, then coat evenly in the flour-almond mixture, pressing gently so it adheres.
- Heat canola oil in a small pan to about 350°F (175°C). Fry the coated brain for 3 to 4 minutes, turning gently, until golden and crisp.
- Drain on paper towels and rest briefly. Slice as desired.
- Arrange baby arugula on the plate, add the sliced veal brain, garnish with thin lemon slices, and serve with crushed steamed potatoes on the side.
Chef’s Note: The key is a delicate fry so the outside stays crisp while the interior remains soft and creamy. Lemon and arugula are important here because they bring freshness and contrast to the richness of the offal.
| Calories | ~390 kcal |
| Fat | ~30 g |
| Carbohydrates | ~14 g |
| Protein | ~18 g |
| Sodium | ~280 mg |
