Tuesday, November 30, 2010

Anna Sultana's Pulpetti Tal-Mohh - Brain Cakes, Maltese Style

When we lived in Corona there was a fellow who sold live holiday fare from his garage near the Long Island railroad tracks.  

Lambs for Easter, eels for Christmas.

I don't remember the grade A stamp on anything, but nobody got sick, either.

Ma was also able to get brains when we went shopping in lower Manhattan.  There was still a demand in the early 50s.  We shopped in the 'ethnic' area, so we could find what Ma needed.
There Ma could find brains. 

This recipe originally called for pork brains, since pigs were raised in Malta.  But, if you've been hunting or raising livestock and want to use up every bit, here's a recipe for brain cakes.

Take 1 large brain and mash it.

3 well beaten eggs
1 tablespoon parsley, chopped (more or less)
1 clove garlic, chopped  (more or less)
salt and pepper

Over moderate heat melt
2 tablespoons butter

Take a tablespoon of the mashed brains, 
toss in seasoned flour, and fry.
Serve with salad and french fries.

Ah, tradition!! 

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.