Savory Sautéed Pig Brains with Garlic and Herbs

1.Rinse the pig brains under cold water to remove any blood or impurities. Pat them dry with paper towels.

2.In a large pot, bring water to a gentle simmer. Add a pinch of salt and the pig brains. Poach the brains for about 5 minutes until they are firm but not fully cooked. Remove them from the water and let them cool slightly.

3.Once cooled, cut the pig brains into bite-sized pieces.

4.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

5.Add the thyme and rosemary to the skillet, stirring to combine with the garlic.

6.Increase the heat to medium-high and add the pig brain pieces to the skillet. Sauté for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through.

7.Season the brains with salt and black pepper to taste.

8.Add the butter to the skillet and allow it to melt, coating the brains evenly.

9.Drizzle the lemon juice over the sautéed brains and sprinkle with fresh parsley.

10.Serve immediately, garnished with additional parsley if desired.