Fried Brains
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take one lamb's brain, or one-half of a calf's brain, put it in a saucepan with cold water, change the water from time to time for a couple of hours, until the brains are thoroughly cleansed.
- Then put them in another saucepan with fresh water, and with several pieces of onion, a little salt, a little vinegar (one tablespoon to each brain), and some parsley stems.
- As soon as the water boils, take the saucepan off, remove the brains, and put them onto a napkin.
- Cut them into four pieces, put these pieces onto a plate, and season with a little olive-oil, some lemon juice, and chopped parsley.
- When you are ready to fry, roll in flour, dip in egg, and fry the brain over a moderate fire for seven or eight minutes in olive-oil, lard, or butter.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board