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.