Pudding brains

Pudding brains
other meats
Venezuelan cuisine
Pudding brains
Portions 6
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 1 brain res, a few 300 to 500 grams
  • 3 cups of water
  • 1/2 large onion, 100 grams
  • 1/2 big carrot, 100 grams
  • 5 whole grains of black pepper
  • 1 Bay leaf
  • 1 sprig of screw
  • 1 sprig of parsley
  • 1 branch of celery with leaves
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 tablespoon butter to grease the mould
  • 3 eggs, beaten
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons flour
  • 1/3 Cup of milk
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon of salt
  • 1/4 teaspoon white pepper
  • 1/2 tablespoon of grated pecorino cheese
  • 1 tablespoon butter
  • 2 tablespoons of bread dry, ground
  1. The brain is washed very carefully under running water removing all membrane, blood and veins on the surface, to remove them completely
  2. In an enameled pot or stainless steel with enough water covering it is cooked the brain along with the onion, the carrot, peppercorns, laurel, thyme, parsley, the celeri, vinegar and salt by 20 minutes. It can be left in that water to prepare it, and in the fridge by 2 o 3 days
  3. With 1 tablespoon butter is grease a mold of glass or ceramic baking of 15 centimeters in diameter and 5 depth cm. It is apart.
  4. The brain drain and with a fork or knife is cut into small pieces.
  5. The oven is preheated to 350 F
  6. The brain blends very well with the rest of the ingredients, least the bread crumbs and pour the mixture into the mould.
  7. Sprinkle you bread crumbs on top and gets in the oven. Baked by 40 minutes or until it is golden or introducing you a needle it comes out dry.
Recipes easy to https://recetasdecocinafaciles.NET /

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