cookbooks

No. 119. Cervello Alla Villeroy (calf's Brains) Recipe

If you're looking for an adventurous recipe that embodies the quintessential flavors of traditional Italian cuisine, then Cervello Alla Villeroy, or calf's brains, is the dish for you. This delicately prepared dish dates back centuries and has stood the test of time, making it a staple in many Italian kitchens. In this recipe, we will guide you through the steps of creating a truly mouthwatering Cervello Alla Villeroy that bursts with flavor and texture.

To start, let's delve into the history of this unique dish. Cervello Alla Villeroy traces its origins to the Villeroy family, renowned for their culinary expertise in Italy. The dish gained popularity in the 18th century and has since become a signature item in traditional Italian cuisine. Cervello Alla Villeroy showcases the finesse and creativity of Italian chefs who aimed to transform simple ingredients like calf's brains into a dish fit for kings and queens.

Now let's move on to the recipe itself.

Ingredients:
- 2 calf's brains
- 2 eggs
- ½ cup flour
- ½ cup cooked mushrooms, finely chopped
- Velute sauce (well-reduced velute, No. 2)

Instructions:

1. Start by scalding the calf's brains. Fill a large pot with water and bring it to a boil. Gently place the brains into the boiling water and let them cook for about 5 minutes. This process will help remove any impurities and ensure the brain is safe to consume.

2. Once cooked, remove the brains from the pot and set them aside to cool. Once they have reached room temperature, carefully cut them into small, bite-sized pieces. Make sure to remove any excess membrane or connective tissue.

3. In a mixing bowl, combine the well-reduced Velute sauce with the finely chopped cooked mushrooms. The velvety texture of the sauce, combined with the earthy flavors of the mushrooms, will enhance the taste of the dish. Mix well until all the ingredients are evenly combined.

4. Mask each piece of calf's brain with a generous amount of the Velute and mushroom sauce. The sauce acts as a flavorful coating for the brains, ensuring each bite is bursting with savory goodness.

5. Next, prepare a plate with the flour spread out evenly. Roll each sauced piece of brain in the flour, making sure to coat it completely. This step is crucial as it helps create a crispy exterior while sealing in the flavors.

6. In a separate bowl, beat the eggs until they are well combined. Dip each floured brain into the beaten eggs, thoroughly coating it. This step will give the final dish a golden, crispy texture when fried.

7. Heat a large frying pan with enough oil to cover the bottom. Once the oil is hot, carefully place each coated brain into the pan. Cook the brains for approximately 2-3 minutes on each side, or until they are crispy and golden brown. Be cautious not to overcook them, as they may become too tough.

8. Once the brains are fried to perfection, remove them from the pan and place them on a paper towel to drain any excess oil.

Your delectable Cervello Alla Villeroy is now ready to be served! This dish pairs perfectly with a side of freshly baked crusty bread and a crisp salad, allowing for a balanced meal with contrasting textures and flavors.

Now, let's explore a few interesting facts about this unique dish. Calf's brains have been valued for their delicate texture and creamy flavor, often described as a cross between butter and custard. They are considered a delicacy in many cuisines around the world, including French and Italian cuisines. The use of velute sauce, a classical French sauce made from a blond roux thickened with stock, adds a rich and velvety element to the dish, elevating it to new heights.

If you loved the flavors of Cervello Alla Villeroy and want to explore similar recipes, you may want to try variants that feature different parts of the calf, such as Coda Alla Villeroy (calf's tail) or Trippa Alla Villeroy (calf's tripe). These dishes follow a similar preparation process but offer unique flavors and textures that highlight the specific cut of meat used.

In conclusion, Cervello Alla Villeroy is a dish that marries tradition, creativity, and exquisite flavors. The careful preparation of calf's brains combined with the velvety sauce and crispy exterior result in a culinary triumph that has stood the test of time. So, don your apron, gather your ingredients, and embark on a culinary adventure that will transport you to the heart of traditional Italian cuisine.

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No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
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