Calves Brains In Browned Butter
|Cold water||750 Milliliter (About 3 Cups)|
|Vinegar||50 Milliliter (About 3 Tablespoon)|
|Whole garlic||2 Clove (10 gm)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Hot water||500 Milliliter (About 2 Cups)|
|Butter||50 Milliliter (About 3 Tablespoon)|
|Parsley||15 Milliliter, minced (About 1 Tablespoon)|
|Pickled capers||1 Teaspoon (About 5 Milliliter)|
€¢ Soak the calves' brains one hour in the cold water and vinegar.
€¢ Drain and remove the red veins and small black spots on top of the brains (this is easy to do).
€¢ Place them in a clean dish with the bay leaves, garlic, salt, peppercorns and hot water.
€¢ Cover and microwave 4 minutes at HIGH. Let stand in cooking water 2 minutes, drain and place on a warm dish.
€¢ Put the butter in a ceramic dish and microwave at HIGH 3 to 5 minutes, or until the butter is dark brown. It is important to watch closely, as browning time may vary with different brands of butter.
€¢ Add the parsley and capers.
€¢ Pour very hot over the brains and serve.