Fried Brains (Rome)

Meat

Ingredients

Lamb's or calves brains - 1 1/2 pounds

Onion - 1 small

Salt

Wine vinegar - 4 tbsps

Lemon - 1

Olive oil 

Parsley, finely chopped - 2 sprigs

Flour

Eggs, beaten with salt - 2

Oil for deep frying

Soak the brains in cold water, changing it frequently, to draw out the blood. Put them into a pan with the onion, a little salt, the vinegar and water to cover, and bring to a boil. Remove the brains, rinse them in cold water and remove the membranes. Cut them into pieces, put into a bowl and sprinkle with a little lemon juice, olive oil and parsley. Leave for 1 hour.

Drain the pieces of brain and pat them dry. Roll them in flour, then dip into beaten egg. Deep-fry until a pale golden color. Drain on paper towels and serve immediately.

Serves 6