Cervella alla Fiorentina

Making Cervella alla Fiorentina

Cervella alla Fiorentina (Florentine-Style Sautéed Brains)

A rich and delicate dish from Tuscany, featuring veal brains gently sautéed with butter, sage, and white wine.

History & Inspiration

Cervella alla Fiorentina is a traditional Tuscan recipe, rooted in Florence’s historical love for offal dishes. The "Quinto Quarto" (fifth quarter) of the animal, including brains, liver, and sweetbreads, has long been a staple of Florentine cuisine, served in humble trattorias and noble households alike. This preparation is simple yet elegant, allowing the natural creaminess of the brains to shine through, enhanced by butter, sage, and white wine.

Recipe for Cervella alla Fiorentina (Serves 2-4 people)

Ingredients

• 400g veal brains (or lamb/pig brains)

• 500ml milk (for soaking)

• 1 tbsp white vinegar or lemon juice

• 50g unsalted butter

• 1 tbsp extra virgin olive oil

• 6 fresh sage leaves

• 100ml dry white wine (such as Vernaccia di San Gimignano)

• Fine sea salt and white pepper, to taste

• 1 small garlic clove, gently crushed (optional)

• Lemon zest, for garnish

Method

Step 1: Preparing the Brains

1. Rinse the veal brains under cold running water to remove any blood.

2. Place them in a bowl with milk and vinegar/lemon juice, and soak for 2-3 hours in the refrigerator. This helps remove impurities and enhances their delicate texture.

Step 2: Blanching the Brains

1. Bring a pot of water to a gentle simmer with a pinch of salt.

2. Add the soaked brains and poach for 5 minutes until slightly firm but still tender.

3. Remove with a slotted spoon and let them cool. Once cool, gently remove any membrane and pat dry with a paper towel.

4. Slice into thick medallions or keep whole, depending on your preference.

Step 3: Cooking the Brains

1. In a large sauté pan, melt the butter with olive oil over medium heat.

2. Add the sage leaves and let them crisp slightly, infusing the butter.

3. If using, add the garlic clove and let it flavor the butter for 30 seconds, then remove.

4. Gently place the brains in the pan and sear for 2-3 minutes per side until golden brown.

5. Deglaze with white wine and let it reduce by half, allowing the sauce to coat the brains.

6. Season with fine sea salt and white pepper to taste.

Step 4: Serving

1. Transfer the brains onto a warm plate and spoon the sage-infused butter over the top.

2. Garnish with lemon zest for a fresh contrast.

3. Serve with grilled country bread or soft polenta to soak up the sauce.

Wine Pairing

A Vernaccia di San Gimignano DOCG is the perfect choice, offering minerality and floral notes that balance the buttery richness of the dish. Alternatively, a lightly oaked Chardonnay from Friuli will also complement the delicate texture of the brains.

Chef’s Tip

For a richer version, finish the dish with a drizzle of aged Aceto Balsamico Tradizionale di Modena DOP—its deep, syrupy sweetness adds an elegant contrast to the dish’s buttery, savory notes.

By Master Chef Gianluca Deiana Abis