Recipe by Davide Marzullo: Corn-crusted veal brain, bell pepper chutney and mizuna. A camouflage of sauces to enhance the meat coated in a thick, crispy breading.
Ingredients for two
For the veal brain
- 2 veal brains
- 1 liter brine (1 liter water, 30 g sugar, 30 g salt)
- 100 g panko bread mix and crispy corn
- 2 eggs
- 100 g flour
Method
Marinate the cleaned brains 24 hours in brine; after 24 hours, dry the brains and cook them at a low temperature of 62 degrees for 20 minutes. Once cooled, let them rest for 24 hours in the refrigerator at 6 degrees.
Afterwards, bread the brains in flour, egg and crispy mix and rest 2 hours in the refrigerator.
In the meantime, prepare the sauces.
For the mizuna sauce
- 300 g fresh mizuna
Method
Blanch mizuna in water and salt for 2 minutes, cool in water and ice and mix with Bimby for 3 minutes at speed10 with oil, salt, pepper.
For the bell pepper and mango chutney
- 2 red peppers and 2 yellow peppers
- 1 mango
- 10 g pectin
- 40 g shallots
- Oil, salt, pepper and sugar to taste
Method
Roast peppers until blackened, place inside a container with a cap until cool. Once cooled, remove the skin.
Cut the peppers into regular cubes. Then cut the mango into the same size as the peppers.
Put the oil in a rondo, add the finely chopped shallots and stew them; add ̀then the previously diced peppers and mango. Cook for 10 minutes, add the sugar, salt, pepper and finally the pectin. Cook another 10 minutes and let cool.
For frying
- Sunflower oil
Method
Fry the brains at 180 degrees in plenty of sunflower oil for 2 minutes.
Plate composition
- 20 g of veal stock
Take two plates; in one, arrange the chutney, mizuna sauce and veal stock in a random manner to achieve a camouflage effect.
In the separate plate lay the fried brains with some flaky salt.
How to enjoy it. Dip the brains in the sauces, eating with your hands. Enjoy scraping your plate!
![davide marzullo](/upload/multimedia/davide-marzullo.jpg)