Cervella Fritta alla Romana (Roman-Style Fried Brains)
A classic Italian delicacy featuring creamy, tender brains encased in a crispy golden crust.
History & Inspiration
Cervella Fritta (fried brains) is a traditional dish found in various Italian regions, particularly in Rome and Piedmont. Historically, offal (frattaglie) played a vital role in cucina povera, where every part of the animal was used to create flavorful, nutritious dishes. In Rome, veal brains (cervello di vitello) are commonly prepared fried or in butter sauce, whereas in Piedmont, they are sometimes served with bagna cauda or incorporated into fillings for ravioli.
This version follows the Roman-style preparation, where the brains are blanched, sliced, breaded, and fried for a crispy yet delicate bite.
Recipe for Cervella Fritta alla Romana (Serves 2-4 people)
Ingredients
400g veal brains (or lamb/pig brains)
500ml milk (for soaking)
1 tbsp white vinegar or lemon juice
1 small bay leaf
1 sprig fresh thyme (optional)
100g flour
2 eggs, beaten
150g Grissini Torinesi crumbs (or fine breadcrumbs)
500ml vegetable oil (for frying)
Fine sea salt and black pepper, to taste
Lemon wedges, for serving
Method
Step 1: Preparing the Brains
Rinse the veal brains under cold running water to remove any blood.
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 the delicate texture.
Step 2: Blanching the Brains
Bring a pot of water to a gentle simmer with a pinch of salt, a bay leaf, and thyme.
Add the soaked brains and poach for 5 minutes until slightly firm but still tender.
Remove with a slotted spoon and let them cool. Once cool, gently remove any membrane and pat dry with a paper towel.
Step 3: Breading & Frying
Slice the brains into bite-sized pieces or keep them whole for a more traditional look.
Lightly season the pieces with salt and pepper.
Dredge each piece in flour, dip into the beaten eggs, then coat thoroughly with Grissini Torinesi crumbs.
Heat the vegetable oil in a deep pan to 170°C (340°F).
Fry the brains in small batches until golden and crispy (about 2-3 minutes per side).
Drain on paper towels and season with a pinch of salt immediately.
Serving & Pairing
Serve hot with lemon wedges for a bright contrast.
Enjoy alongside a light salad of bitter greens (such as arugula) or with fried sage leaves for extra crispiness.
For an elevated Roman experience, serve with a white truffle aioli or anchovy sauce.
Wine Pairing
Pair with a Gavi di Gavi DOCG or Roero Arneis DOCG—both Piedmontese white wines with crisp acidity that cuts through the richness of the dish while complementing its delicate flavor.
Chef’s Tip
For an ultra-light crust, use semolina flour instead of regular flour in the breading process. This enhances the crispiness while keeping the inside creamy and tender.
By Master Chef Gianluca Deiana Abis
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