1 bay leaf
1 small lamb's brain, membranes and blood vessels removed and soaked in cold water for 1 hour
2 eggs, hard-boiled
olive oil, for drizzling
1 baby onion, chopped
1 fresh sprig parsley, chopped
1 tablespoon capers, drained, rinsed and chopped
juice of 1/2 lemon, strained


1.Fill a large saucepan two-thirds full with water, add the bay leaf and bring to the boil.
2.Drain the brain, add to the saucepan and cook for about 10 minutes.
3.Drain the brain, place in a bowl and crush carefully with a wooden spoon.
4.Shell and halve the eggs and scoop out the yolks into the bowl.
5.Stir the mixture, drizzling in sufficient olive oil to obtain a pouring consistency.
6.Stir in the onion, parsley and capers and season with salt and lemon juice to taste.
7.For boiled meat

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