WARNING: NOT for the fainthearted or squeamish!
In Spain, our obsession for pigs isn’t limited just to its meat, we also enjoy other more “unconventional” parts such as the ears, tail, snout, trotters and their braiiiiins.
I don’t think brains are as popular as they used to be but if they are sold in the local supermarket it must be because there is still a market for them. Most people turn their noses up at the thought of eating brains but how can you judge if you haven’t even tasted them before. Yes, I understand how they could be perceived as rather disgusting and vile but they are surprisingly enjoyable; although it’s not something I could indulge in very often. I can only describe the taste as milky.
If you ever plan on having a Spanish themed night, you could try this as a tapa and I can assure you it’ll be a focal point of conversation among your diners. It will at least be a shock factor! And if you are after a shock factor you could also try making these for Halloween…muahaha
2 pig brains
Squeeze lemon juice
1 egg, beaten
3 Tbsp. plain flour
1 Carefully wash the brains in cold water and remove the outer membrane.
2 Place them in a pan of cold water, lemon juice and a pinch of salt and bring to a rolling boil. Remove.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika at We Must Be Dreamers and the theme is HALLOWEEN.