Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Soak the brains in water acidulated with a little vinegar for 1 hour. Carefully peel off the thin outer membranes and connective tissue enclosing them. Wash under cold running water and drain well. Separate each brain into 2 or 4 parts, depending on whether lamb’s or calf’s brains are used.
Step 2
In a pan, heat the oil with 1/2 cup water, the garlic, sliced celery if used, turmeric, and lemon juice. Add a little salt and pepper and simmer for a minute or two—or for about 15 minutes if celery is used, to allow it to soften. Poach the brains gently in this barely simmering liquor for 10–15 minutes, taking care not to break them. They will be tinged a beautiful yellow by the turmeric. Add a little water if the sauce evaporates too quickly.
Step 3
Serve the brains in their sauce, sprinkled with finely chopped parsley.
Variation
Step 4
Instead of turmeric, add 1 teaspoon ground cumin to the sauce, or 1/2 teaspoon ground cardamom seeds.
