Yellow Is Bellow Recipe
Saffron, Jerusalem artichoke, veal brains
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Ingredients
- 1
Prepare Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
- 2
Prepare Jerusalem Artichokes
Wash the Jerusalem artichokes thoroughly and peel them. Cut them into thin slices.
- 3
Prepare Veal Brains
Rinse the veal brains under cold water. Remove any membranes and veins. Soak the brains in cold salted water for about 30 minutes, then drain and gently pat dry.
Cooking
- 4
Sauté Jerusalem Artichokes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Jerusalem artichokes and sauté for about 10-12 minutes, until they are golden and tender. Season with salt and black pepper to taste.
- 5
Cook Veal Brains
In another skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the veal brains and cook gently for about 5-7 minutes, turning occasionally, until they are cooked through but still tender. Add the saffron mixture and lemon juice, stirring gently to combine.
- 6
Combine Ingredients
Once both the Jerusalem artichokes and veal brains are cooked, combine them in the skillet with the saffron mixture. Stir well to coat everything evenly and cook for another 2-3 minutes to let the flavors meld together.
