CookEat Recipe
Bolognese Veal and Brain Croquettes
Fine round croquettes of well-braised veal, cooked brain and prosciutto, bound with egg and balsamella and double-coated in fine breadcrumbs.
Method
Steps
Step 1
Gather the ingredients: 200 g already well-braised lean veal, fully cooked and tender; 80 g cooked edible lamb brain, obtained professionally prepared from a regulated food supplier; 20 g prosciutto containing both lean and fat; 1 egg yolk for the mixture; 100 ml milk for a small batch of balsamella; only 1–2 tablespoons of the finished sauce are used; 2 g plain flour for the balsamella, plus about 30 g for dusting; 10 g butter; 1 tablespoon grated Parmesan; A small pinch of grated nutmeg; 10 g edible truffle, very finely chopped; 2 additional eggs, beaten, for coating; About 100 g very fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Start with the already fully cooked veal and cooked brain. If the professionally prepared brain is raw, poach separately in gently simmering water until fully cooked to 74°C, about 10–15 minutes for small pieces, then drain; add this preparation time. Choose food-grade lamb brain from the regulated supply and follow supplier restrictions. Cooking is not a treatment for prion contamination.
Step 3
Make a small balsamella: melt the butter with the 2 g flour, stirring until just pale nut-brown. Gradually whisk in the milk and cook gently, stirring, until creamy, about 5–8 minutes. Only 1–2 tablespoons are needed here; cool and refrigerate the remainder promptly and use within 2–3 days.
Step 4
Chop the tender veal, cooked brain and prosciutto, then pound very finely in a mortar. Mix in the egg yolk and 1 tablespoon balsamella, adding the second only if needed to bind without making the filling loose. Put in a pan and stir over gentle heat until the egg is fully cooked and the mixture reaches 74°C.
Step 5
Add the Parmesan, nutmeg and very finely chopped truffle last. Spread in a shallow dish, cool promptly and refrigerate until thoroughly cold and firm, about 45–60 minutes.
Step 6
Shape into small round balls about the size of small walnuts, roughly 2.5 cm. Dust lightly with the additional flour, dip in beaten egg and coat with very fine breadcrumbs. Repeat the egg and breadcrumb coating once more so each ball has two coats.
Step 7
Heat the oil to about 170°C. Fry in small batches for about 4–6 minutes, turning, until golden and hot throughout to 74°C. Drain briefly and serve hot. For a larger mixture, the source permits a whole egg instead of the yolk; keep the filling firm and cook it through before cooling and shaping.
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