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Ingredientes
- 1lb fresh (or frozen) veal brains, washed and cleaned
- 2 eggs, beaten
- 2/3 cup panko or good fluffy breadcrumbs (not that dusty crap that comes in a box)
- 1/2 cup plain flour
- 1 pint or 1/2 liter neutral-tasting vegetable oil
- 2 medium or 1 large eggplant, sliced into 1/8 inch strips, lengthwise
- 4oz fresh bufala or fior di latte mozzarella
- 2-3oz grated pecorino romano
- 1 x 12oz can crushed tomatoes
- 1/2 yellow onion, diced
- 2-4 cloves garlic, chopped finely
- good extra virgin olive oil
- 1/4 teaspoon dried red pepper flakes
- 4-5 large leaves fresh basil (optional)
- salt and black pepper to taste
View Full Recipe at We Are Never Full
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1007g | |
| Calories 872 | |
| Calories from Fat 132 | 15% |
| Total Fat 14.97g | 19% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 1131mg | 47% |
| Potassium 2328mg | 67% |
| Total Carbs 154.5g | 41% |
| Dietary Fiber 25.3g | 84% |
| Sugars 16.24g | 11% |
| Protein 37.8g | 60% |
