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calf’s brain in lemon sauce |
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| Ingredients -
Serves 1 |
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Method |
1 calf’s brain
Seasoned flour
50ml Grappolini Paneolio Extra Virgin Olive Oil
Juice and rind of 1 lemon
Bay leaf
Salt and freshly ground pepper |
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Soak the brain in cold water for 30 minutes. Then peel off
any blood membrane. Poach it in boiling water for about 5
minutes, drain and leave to cool.
Slice the brain into 1cm thick pieces and pass through the
seasoned flour.
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Heat
the Paneolio in a frying pan and fry the floured pieces gently
until golden in colour.
Add the lemon juice, rind and the bay leaf and cook until
the juices becomes creamy.
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| If you need more sauce you can add a glass
of white wine. Replace the bay leaf with French Tarragon. |
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