Corn-Crusted Calf’s Brains, Bell Pepper Chutney and Mizuna | Davide Marzullo | Chef Recipes | Report
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.
Keywords
- Bell
- Mizuna
- Davide
- Pepper
- Chutney
- Marzullo
- Corn-crusted
- Veal
- Meat
- Thick
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.
Ingredients
- 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
- 300 g fresh mizuna
- 2 red peppers and 2 yellow peppers
- 1 mango
- 10 g pectin
- 40 g shallots
- Oil, salt, pepper and sugar to taste
- Sunflower oil
- 20 g of veal stock
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Corn-Crusted Calf’s Brains, Bell Pepper Chutney and Mizuna | Davide Marzullo | Chef Recipes | Report
reportergourmet.com
Veal croquettes and brains - Recipes Degusto
de-gusto.it
Foodista | Recipes, Cooking Tips, and Food News | Breaded veal with prosciutto and peppers
foodista.com
Veal brain fritters with tomato ginger chutney from Spice by Christine Manfield
app.ckbk.com
Cornbread Panzanella - Kidney Kitchen
kitchen.kidneyfund.org
Crusted Veal Chop
performancefoodservice.com
Corn Crusted Chili | RICARDO
ricardocuisine.com
Panko Lamb Brains with Yuzu Mayo
asianinspirations.com.au