How to cook fried brain

To start, we need to prepare the brains properly. Remove the thin membrane from them and place the brains in a pot with cold water. Soak them for 24 hours, changing the water several times to remove any remaining blood residue.

The soaked brains need to be boiled. Put a couple of peas of allspice and black pepper, a bay leaf, and a few drops of wine vinegar into boiling water. You can also add dried celery, dried thyme, and parsley. Lower the brains into the water and cook for 20 minutes. Remove, dry, and cut them in half lengthwise.

Now we need to coat the brains in breadcrumbs before frying to maintain a delicate texture. You can bread them in breadcrumbs (a bit coarse for my taste), fresh bread crumbs, or simply flour. We'll use flour. Add a little freshly ground pepper (white if you prefer) and salt to the flour.

Melt butter in a skillet, add the brains, and fry for 5 minutes on each side over low heat to prevent them from burning.

While the brains are cooking, let's prepare a quick side dish for them - a warm salad with Swiss chard and sun-dried tomatoes. To do this, wash the Swiss chard leaves, dry them, and chop them coarsely.

Heat olive oil in a frying pan, add finely chopped garlic to it.

Add Swiss chard, pour lemon juice over it, season with a little salt and simmer for a couple of minutes.

Add strips of sun-dried tomatoes, season with pepper and cook for another 3 minutes. Remove from heat, optionally dress with more lemon juice, and serve as a side dish to fried brains.