Veal Brain Rillette

Description

Serve the rillette with toasted bread or a green salad dressed with lemon and sunflower oil. You can also serve it with both.

Ingredients

• Veal Brains - 21.2 oz
• Onion - 3.5 oz
• Star anise - 1 piece
• Thyme - 3 stalks
• Ghee - 1.8 oz
• Dry White Wine - 3 fl oz
• 20% Sour Cream - 7.1 oz
• Salt - to taste
• White Pepper (whole) - to taste

Step by Step guide

Step 1

Finely chop the calf brains and onion.

Step 2

In a large skillet, melt the butter and sauté the onion with star anise and thyme for five minutes, then add the wine and reduce it over high heat by about three quarters.

Step 3

Add the brains to the skillet and sauté them with the onions for five to seven minutes, then season with salt and pepper to taste. Remove the skillet from the heat.

Step 4

Let the brains cool slightly, remove the star anise and thyme sprigs, mix with sour cream, transfer to a glass or ceramic dish, and place in the refrigerator for a few hours.

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