If you're feeling brave, here's how to make brains for you or your brain-loving significant other.
6 lamb brains
1 tsp peppercorns
a handful of parsley (stalks and all) or celery leaves
1 tbs white vingear
flour for dusting
2 eggs, beaten
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 tbs butter
2 tbs oil
salt and pepper to tastes
1. Place the brains in a large bowl and cover with cold water. Set aside to soak for an hour; it draws the blood out. Drain and rinse.
2. Place the brains in a large saucepan. Add peppercorns, parsley or celery leaves and vinegar and top up with cold water.
3. Heat the saucepan over medium high until it's just boiling, then reduce and simmer for four minutes. Lift the brains out of the water with a slotted spoon and drain on paper towels.
4. Trim the brain stems off and half each brain.
5. Season the flour with salt and pepper to taste. Combine Parmesan and panko on a plate.
6. Dust each piece of brain in seasoned flour. Dip in the egg and let the excess run off. Coat in the panko and pat the coating to stick well all over.
7. Turn oven on low.
8. Heat a frying pan over medium and add butter and oil. When the butter's melted and foaming, fry the brains in batches until they're golden all over. As the brains cook, place them on a tray and keep them warm in the oven.
9. Serve with pasta or a salad....whatever you like.
Thanks for stopping by The Cookbook Resolution. Come back soon to read all about adventures in making giardiniera.