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No. 117. Cervello In Fili Serbe (calf's Brains) Recipe

No. 117 Cervello In Fili Serbe (Calf's Brains)

History:
Cervello In Fili Serbe, or Calf's Brains, is a traditional Italian dish that dates back several centuries. It is believed to have originated in the Lombardy region of Italy, where it was considered a delicacy and a symbol of elegance and sophistication. The dish gained popularity during the Renaissance period, when Italian cuisine began to gain prominence and international recognition.

Fun Facts:
- Calf's brains have been consumed since ancient times and were considered a luxurious food item in many cultures, including ancient Rome and Greece.
- Cervello In Fili Serbe was a favorite dish of many famous Italian artists, writers, and musicians. It was often served during lavish banquets hosted by wealthy families.
- In the 19th century, French chef Marie-Antoine Carême popularized the dish in France. It became a staple of French haute cuisine and was featured in renowned cookbooks of the time.
- Calf's brains are highly nutritious, rich in vitamins, minerals, and omega-3 fatty acids. They are known for their delicate texture and subtle flavor.

Now, let's dive into the detailed recipe for No. 117 Cervello In Fili Serbe:

Ingredients:
- 1 calf's brain
- 4 cups of good stock (chicken or beef)
- 2 tablespoons of butter
- 1 tablespoon of chopped parsley
- Juice of half a lemon

Instructions:
1. Start by thoroughly cleaning the calf's brain. Remove any excess membranes or blood vessels and trim off any unwanted parts or impurities.
2. In a large pot, bring the stock to a boil over medium heat. Carefully place the calf's brain in the boiling stock and let it cook for ten minutes. This will help to firm up the brain and remove any residual blood.
3. After ten minutes, remove the calf's brain from the stock using a slotted spoon and place it on a plate to drain the excess liquid.
4. In a small saucepan, melt the butter over low heat until it becomes liquid.
5. Squeeze the juice of half a lemon into the melted butter and mix well to combine. The lemon juice will add a hint of citrusy freshness to the dish, balancing the richness of the calf's brain.
6. Pour the lemon butter mixture over the calf's brain, ensuring that it is evenly coated on all sides.
7. In another small saucepan, heat a tablespoon of butter over medium-high heat. Once the butter has melted, add the chopped parsley and sauté for about one minute, until it becomes fragrant and slightly crispy.
8. Sprinkle the fried parsley over the calf's brain, adding an attractive touch and enhancing the overall flavor profile.
9. Serve Cervello In Fili Serbe immediately while still hot. It is best enjoyed as a main course, alongside a side of vegetables or a light salad.

Similar Dishes:
Cervello In Fili Serbe is part of a larger family of dishes that showcase the versatility of brains in culinary applications. Here are a few similar recipes you might enjoy:

1. Brain Fritters: In this dish, the calf's brain is battered and deep-fried until golden and crispy. It is often served with a tangy dipping sauce and makes for a delightful appetizer or snack.

2. Brain Mousse: This elegant dish involves blending cooked calf's brain with cream, herbs, and spices, then refrigerating until set. The result is a smooth and velvety mousse that can be spread on toast or used as a filling for canapés.

3. Brain Pâté: This rich and flavorful spread is made by pureeing cooked calf's brain with butter, herbs, and other seasonings. It is typically chilled and served on crackers or sliced baguette as an indulgent hors d'oeuvre.

Remember, although calf's brains might be considered a delicacy, always ensure they are sourced ethically and handled and cooked safely.

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