
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 | |
salt |
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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