Brain Fritters

Place the veal or lamb brains in a bowl of cold water and let them rest for about an hour. This helps clean them and makes them easier to work with. Once done, drain them carefully: they should be cold, firm, and free of soaking water.

Bring to a boil Pour plenty of water into the brains and submerge them. Blanch them for about ten minutes, maintaining a steady but not excessively violent boil. When the surface appears firm and the pulp holds its shape, drain them and transfer them to a plate to cool.

Let the brains cool completely, then remove the outer skin and cut them into slices about 1 cm thick. Arrange the slices on a plate, not overlapping them, and drizzle them with lemon juice and extra virgin olive oil, distributing the dressing evenly.

Cover the seasoned slices and let them rest for about thirty minutes. The brief marinade should flavor the flesh without breaking it apart: when finished, the slices should remain intact and slightly shiny from the oil. Drain them carefully before coating them in the breadcrumbs, making sure the excess liquid doesn't make them soggy.

First, coat each slice in white flour, ensuring a thin layer on both sides. Then, dip it in the beaten eggs, season with salt, pepper, and a sprinkling of nutmeg. Finish by coating it in the breadcrumbs, pressing lightly to ensure they adhere evenly.

Heat plenty of butter in a skillet Heat until hot and evenly melted, without burning. Arrange the breaded slices and fry until golden and crispy. Turn them only once, carefully, to keep the breading intact and cook both sides.

Drain the fritters from the excess butter and serve them piping hot. The breading should be dry and golden, while the inside should remain soft. Serve them alone with a mixed salad or, as indicated in the recipe, include them in a large mixed fry.