Veal brains with onions and cheese
4 servings
20 minutes
Calf brains with onions and cheese is a refined delicacy of European cuisine that combines the tender creamy texture of the brain with the rich aroma of caramelized onions and gooey Gruyère. The dish has roots in traditional French and Italian recipes where offal was valued for its rich flavor and nutritional properties. The delicate taste of calf brains is enhanced by gentle sautéing with onions and butter, while the baked cheese adds a pleasant stretchiness. It is ideally served as a spread on fresh crusty bread or accompanied by velvety mashed potatoes. This rare dish is for true gourmets, capable of surprising and enchanting with its sophisticated flavor.
1
Boil calf brains in salted water on the lowest heat for ten minutes, then clean off the membranes.
- Veal brains: 1 kg
- Salt: to taste
2
In a saucepan, sauté the onion in butter until soft, add the brains, mix, and fry for five minutes, stirring occasionally. Remove from heat, sprinkle with grated cheese, add pepper, and place in an oven preheated to 200 degrees until the cheese melts.
- Red onion: 2 heads
- Butter: 50 g
- Veal brains: 1 kg
- Gruyere cheese: 50 g
- Ground black pepper: to taste
3
Serve as a spread for bread or with mashed potatoes.
