... 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.
Thursday, January 7, 2010
Darrin sent me an email about a restaurant in Chicago serving Mangalitsa brains. Chris Pandel is:
Posted by Heath Putnam at 1:26 PM