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Welcome to the Savoyard region, where traditional cuisine is inspired by the beauty of the alpine landscape. Here is a specialty that offers an unexpected delight: briouates filled, with incomparable tenderness, with veal brain. This recipe is for you, your family and friends, a way to share the love of local flavors.

🥘 Ingredients

• 1/2 kg pastilla leaf
• 1 veal brain
• 1/2 cup olive oil
• 4 eggs
• 5 chopped garlic cloves
• 2 tablespoons vinegar
• 1 tablespoon chopped parsley
• 1 tablespoon cumin
• 1 teaspoon sweet pepper
• 1/4 teaspoon hot pepper
• Salt

👨‍🍳 Instructions

1. Soak the veal brain in cold vinegared water for 2 hours, remove the white membrane to obtain clear and well-rinsed brain, cut into small pieces.
2. Cook chopped garlic in a non-stick pan with a large amount of water until there is little water left, then add olive oil, spices, salt, and brain pieces, cover and cook for 10 minutes. Add beaten eggs, chopped parsley and stir until the mixture thickens, drain through a sieve.
3. Cut the pastilla leaves in half.
4. Place each half leaf on the work surface lengthwise, put a tablespoon of filling at one end, fold two opposing sides of the half leaf to form a rectangle, then roll into a cigar shape, stick the ends with egg yolk, repeat until the filling and pastilla leaves are used up.
5. Fry the briouates in hot oil until they are golden, drain on absorbent paper.
6. Serve immediately.

🏷 Tags: Pastilla Cervelle de veau Olive oil Eggs Garlic Vinegar Main course