The soft, pale, creamy-textured brain of a calf, a delicate offal of old Italian and Piedmontese cooking. Blanched, trimmed of membrane and gently cooked, it is rich, smooth and almost custard-like inside, with a mild flavour that takes well to a crisp egg-and-breadcrumb coating. It is a classic element of the great fritto misto.
Where it comes from
A delicate offal of traditional Italian cookery, classically dipped and fried as part of fritto misto.
In the kitchen
Blanched, then coated and fried in fritto misto, or gently sautéed in butter.
Nutrition (per 100g)
~122kcalCal
~10.0gProtein
~9.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
