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We start by preparing the brain filling. Peel an onion and cut it into small pieces and cut the green onion into rounds. Heat the oil and water in a pan and sauté the onion.
Then we add the brain after it has soaked in cold water and we have cleaned the skin. Stir until the brain changes color. Then add 2 eggs and mix well. Leave it on the fire until the composition is homogenous, then add salt and pepper. Let it cool.
For the roll, put the butter and milk on low heat. When one has melted, add the flour and mix well so that it does not remain lumpy. Remove from the heat and add the yolks one by one, stirring after each one. At the end we add the beaten egg whites with a pinch of salt. Stir gently until incorporated.
Put the dough in the tray (25/35 cm) lined with baking paper and put in the preheated oven at 200 degrees, until lightly browned on top. Remove from the pan and while it is still hot, sprinkle the grated cheese on a large-mesh grater.
Then place the slices of ham on the entire surface of the roll. Spread the brain evenly over the ham and then roll it as tightly as possible, using baking paper. Wrap the roll in foil and refrigerate for a few hours. I left her overnight.
After it has cooled well, unfold the foil and portion.
Necessary prepared pork brain slaughtered
- 500 gr. pig brain
- 5 eggs
- 1 onion
- 1 bell pepper or kapia
- 100 gr spicy olives (green olives stuffed with hot peppers)
- 1 bunch parsley
- 1 link dill
- 5-6 tomatoes
- 4-5 cloves of garlic
- 1 hot pepper
- pepper, salt,
We wash the brain and remove any blood vessels and skin as much as possible. We put it in a bowl and break the 5 eggs over it. Finely chop the parsley and dill and put them in the bowl. Season with freshly ground pepper and a pinch of salt. Mix lightly with a fork until a homogeneous mixture is formed but without crushing the brain excessively.
Finely chop the onion, kapia pepper and 4-5 spiced olives. Heat a pan with two tablespoons of oil and sauté the onion with a pinch of salt until translucent. Now add the diced peppers and olives. Stir, simmer for another 2 minutes, and add the brain mixed with the eggs and greens. Stir constantly for 10-15 minutes, until we find that the brain has cooked. Of course, the eggs will fry quickly and a little later the brain, but we must mix so as not to stick. In the end, everything will look, to put it more plastically, like a mess, that it's just a butcher's recipe.
We cut the tomatoes into quarters or halves if they are smaller or cherry. Heat a pan with a tablespoon of olive oil and put the chopped hot pepper and finely sliced garlic cloves. Add the chopped tomatoes. We give a pinch of salt. We keep them on the fire for only two minutes, while the oil, the aroma of garlic and hot pepper envelop them.
Arrange on the plate the brain with eggs and sauteed tomatoes, garnishing with spicy olives. This spicy tomato garnish goes very well with the pork brain, balancing each other.
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