|Day 203/365.. i WISH this was a hat..|
i could slow cook my brain..From: Hoggarazzi Photography
OF cervel, ME caruel, Eng brains. Although not often mentioned in Spanish cookery, Apicius provided recipes for boiling them and then grinding them with several other ingredients. These dishes seem to have disappeared by the Middle Ages but his instructions for boiling them like meatballs has been found in a 15 C German recipe. The English ate pork brains in the Middle Ages. One of their recipes, “caruel of pork”consists of parboiling them and then dipping them in egg yolk before frying.[Curye. 1985:176]
The Turks introduced the custom of eating lamb brains to Spain but it was lost over the years. Nuria Resit, a Turkish lady, came to Madrid in the 1970's and could not find brains for sale like in Istanbul. She hunted and hunted and finally found them in an outdoor market. After that her recipes, stemming from medieval recipes that existed all over the Mediterranean during the Middle Ages.were introduced to modern household.
NURIA RESIT'S RECIPE FOR LAMB BRAINS
creamy and firm brains from 1 lamb
1 tbsp olive oil
juice from 1 lemon
1 tbsp parsley
oil for frying
Wash brains in cold water.
Marinate brains in 1 tbsp olive oil, lemon and parsley for one half hour or more. Serve cold.
Or heat olive oil in a frying pan and fry brains and serve .