Episode 3 - Panko and parmesan crusted lambs brains
Episode 3 - Panko and parmesan crusted lambs brains with pancetta and capers - Recipe by Fiona and Bronwyn
1/2 Cup Panko crumbs
1/4 Cup Grated parmesan
1 Cup Milk
3 tbsp Capers
8 Aspaargus spears
1 tbsp Whine wine vinegar
2 tbsp Olive oil
Soak the brains in milk for 10 minutes.
Bring a pot of salted water up to the boil and poach the brains for 3 minutes, drain and place into iced water.
Dry the brains with a paper towel. Then pane them. (Coat them in Flour, then egg wash then into the panko crumbs mixed with grated parmesan.)
Heat 2cm of oil in a pan and shallow fry untill golden and crisp. Drain.
Peel and blanch the asparagus, poach the shallot slices in water, then drain.
In a pan crisp up the proscuttio and poached shallots.
Make a dressing with the capers, vinegar, olive oil, salt and pepper.
On the plate at one end the salad of asparagus, shallots and proscuttio and the other end the fried brains at the other and drizzle over the dressing.