Dish

Cervello al limone

Brain with lemon

The dish is made by poaching calf's brain in a mixture of lemon juice and water until it is cooked through. The brain is then removed from the poaching liquid and set aside while the liquid is reduced to a sauce. The brain is then returned to the pan and cooked in the sauce until it is heated through. The dish is typically served with a side of risotto or pasta.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Cervello al limone originated in Rome, Italy and has been a popular dish in the region for many years. It is often served in traditional Italian restaurants and is a favorite among locals and tourists alike.

Dietary considerations

This dish is high in protein and iron, making it a good choice for those who are looking to increase their intake of these nutrients. However, it is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

There are many variations of this dish, with some recipes calling for the addition of capers or anchovies to the sauce. Some recipes also call for the brain to be breaded and fried before it is cooked in the sauce.

Presentation and garnishing

The dish is typically served on a plate with the brain arranged neatly on top of the risotto or pasta. The sauce is spooned over the top of the brain. A sprig of parsley or a slice of lemon can be used as a garnish.

Tips & Tricks

To ensure that the brain is tender and not overcooked, it is important to poach it gently in the lemon and water mixture. It is also important to remove any membranes or veins from the brain before cooking it. Finally, be sure to let the brain rest for a few minutes before slicing it to ensure that it stays juicy and tender.

Side-dishes

Risotto or pasta are the traditional side dishes served with Cervello al limone. However, it can also be served with sautéed vegetables or a side salad.