Thursday, January 7, 2010

Mangalitsa Brain Tortelloni

Darrin sent me an email about a restaurant in Chicago serving Mangalitsa brains. Chris Pandel is:
... presenting the brains of Mangalitsa pigs ... in easy-to-eat tortelloni form. The brains are poached and pureed, blended with ricotta and lemon, and folded into the pasta, where it's served up in a meaty broth spiked with tomato, lemon, tarragon, and almonds.
Brains taste a lot like eggs. If that dish was made with eggs, people wouldn't discriminate against it. Somehow if it is made of brains, that changes everything.

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