Butter (for greasing)
For the dough
12 eggs
1 cup of milk (240 ml)
2 tablespoons of salt
For the filling
1/4 cup of olive oil (60 ml)
3 cloves of garlic, mashed
1 medium onion (100 g), chopped
650g of calf's brain cut into small pieces
1 tablespoon of salt
1 teaspoon of chopped parsley
1 pinch of black pepper
1 medium tomato (120 g), cut into 0.5cm thick slices (for decorating)
Butter (for greasing)
For the dough
12 eggs
1 cup of milk (240 ml)
2 tablespoons of salt
For the filling
1/4 cup of olive oil (60 ml)
3 cloves of garlic, mashed
1 medium onion (100 g), chopped
650g of calf's brain cut into small pieces
1 tablespoon of salt
1 teaspoon of chopped parsley
1 pinch of black pepper
1 medium tomato (120 g), cut into 0.5cm thick slices (for decorating)
Preheat the oven to 400°F (200°C)
Grease a baking dish of 26.5 cm x 40 cm with butter and line it with greased parchment paper. Reserve
Prepare the dough: in a medium bowl, lightly beat all the ingredients with a whisk until they are well combined
Transfer to the reserved baking dish, reduce oven temperature to 350°F (180°C) and bake until firm (about 15 minutes)
Prepare the filling: in a medium skillet, heat the olive oil over medium heat and sauté the garlic and onion until softened (about 3 minutes)
Add the calf's brain, stir well, and cook until it can be easily pierced with a fork (about 7 minutes)
Add the remaining ingredients and stir. Reserve
Remove the dough from the oven and let it cool for about 5 minutes
Unmold onto a clean and dry cloth
Remove the parchment paper and spread the reserved filling over the top
Roll up along the longest side, transfer to a serving dish, and decorate with tomato slices
Serve immediately
139 calories per slice
