Recipe Cervella In Carrozza


1 lb. brains
Four tbs. butter
1/2 cup olive oil
One small onion, finely sliced
1 cup milk
Six tbs. flour
One egg, separated
Twelve slices stale bread cut 1/3-in. thick
oil for frying
salt, pepper
One tbs. parsley, chopped

How to make Cervella in Carrozza:

Blanch the brains and slice them thick and even. Heat 4 tbs. of butter and 2 tbs. olive oil and add the onion. When the onion is brown, add the brains and saute for one minute on each side. Remove from heat and set the pan aside.

Prepare a batter by putting milk in a bowl and slowly adding in the flour. Whisk well and add the egg yolk, salt, and pepper. Whip the egg white and fold it into the batter. It would be best if you got a thick batter. Place a slice of the brain with the onion on each piece of bread and dip into the batter. Fry. Drain the brains on paper towels; sprinkle with salt and chopped parsley. Serve very hot.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at