Dish

Budino di cervella

Brain pudding

Budino di cervella is a creamy and savory pudding made with calf brain, milk, eggs, and Parmesan cheese. The dish is typically served as an appetizer or a main course. The texture of the pudding is smooth and velvety, and the flavor is rich and savory. The dish is often garnished with fresh herbs and served with crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Budino di cervella has been a traditional Italian dish for centuries. It is believed to have originated in the Lombardy region of Italy. The dish was originally made with sheep brain, but calf brain is now more commonly used. The dish was popular among the wealthy in the 18th and 19th centuries, but it has since become a more common dish in Italian cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for people with high cholesterol or heart disease due to its high fat content.

Variations

There are many variations of budino di cervella, including those that use different types of cheese or herbs. Some recipes also call for the addition of cream or butter to make the pudding even richer.

Presentation and garnishing

Budino di cervella is typically served in a small ramekin or bowl. It is often garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

When making budino di cervella, it is important to cook the brain thoroughly to avoid any risk of foodborne illness. It is also important to use fresh ingredients and to follow the recipe closely to ensure the pudding sets properly.