Cervello al Limone

Ingredients

• 500g (1.1 lb) brain 500g (1.1 lb) brain
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 20g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Soak the brain in cold water for 30 minutes to remove any impurities. Drain and pat dry.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the brain to the skillet and cook for 2-3 minutes on each side, until lightly browned.
4. 4.
   Remove the brain from the skillet and set aside.
5. 5.
   In the same skillet, add the lemon zest, lemon juice, and chicken broth. Bring to a simmer and cook for 2 minutes.
6. 6.
   Return the brain to the skillet and cook for an additional 5 minutes, allowing it to absorb the flavors of the sauce.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Brain — It is important to soak the brain in cold water to remove any impurities before cooking. This step ensures a cleaner and more flavorful final dish.

Tips & Tricks

• If you prefer a stronger lemon flavor, you can add more lemon zest or juice to the sauce.
• Serve the Cervello al Limone with a side of roasted vegetables for a complete and nutritious meal.
• For a crispy texture, lightly dust the brain with flour before sautéing.

Serving advice

Serve the Cervello al Limone hot, garnished with fresh parsley. Accompany it with crusty bread or pasta to soak up the delicious lemon sauce.

Presentation advice

Arrange the sautéed brain on a plate, drizzle the lemon sauce over it, and sprinkle with fresh parsley for an elegant presentation. Serve with a side of roasted vegetables or a salad to add color and freshness to the dish.