Brain fritters
Brains cost 20c each. Bernard Muscat's wine recommendation: offset this with the refreshing and crispy acidity of Zarina Gellewza Frizzante Rosé from Delicata.
For 4 people, you will need:
Two pigs’ brains, one egg, two tablespoonfuls of plain flour, fresh parsley (finely chopped), cooking-oil, two cloves of garlic (peeled and chopped), salt and pepper.
Put the brains into a bowl of ice-cold water and gently remove the larger veins, which look like black threads, with the tip of a knife or your fingers. Drain the brains well and chop them roughly. Add the egg, flour, parsley and garlic. Mix them well, add salt and pepper, and shape the mixture into meatballs. Cook them in shallow hot oil until they are golden, flipping them over to ensure that they are thoroughly cooked.
Ox-tail broth
Ask our cooks for help with this recipe or share your suggestions by posting a comment.