Perhaps not one for the faint-hearted, Gino cooked up this treat for his guest Joe Pasquale
Ingredients
- 2 bulls' testicles
- Seasoned flour, for dusting
- 2 tbsp olive oil
- 40 g1½ oz unsalted butter
- 5 sage leaves, shredded
- ½ lemon, juiced
To serve:
- Toasted ciabatta
- Salad
Method: How to make Italian bull's testicles
1
Remove the membrane from the outside of the testicles.
2
Cut each testicle into 1cm thick slices and coat in seasoned flour.
3
In a large non stick pan, heat the oil and butter until foaming.
4
Add the testicles and fry until crisp and brown on the underside, then turn over, add the sage to the pan and continue to cook for a further five minutes.
To serve:
5
Serve the testicles with the sage and butter sauce, a squeeze of lemon, toasted ciabatta and salad garnish.
