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X Italian Meat Dishes
Fried Lamb Brains
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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For boiling
One lamb's brain, or one-half of a calf's brain
Cold water
Several pieces of onion
A little salt
A little vinegar
Some parsley stems

For seasoning
A little olive-oil
Some lemon juice
Chopped parsley

For coating

Oil, lard or butter for frying


"Take one lamb's brain, or one-half of a calf's brain, put it in a saucepan with cold water, change the water from time to time for a couple of hours, until the brains are thoroughly cleansed. Then put them in another saucepan with fresh water, and with several pieces of onion, a little salt, a little vinegar (one tablespoon to each brain), and some parsley stems. As soon as the water boils, take the saucepan off, remove the brains, and put them onto a napkin. Cut them into four pieces, put these pieces onto a plate, and season with a little olive-oil, some lemon juice, and chopped parsley. When you are ready to fry, roll in flour, dip in egg, and fry the brain over a moderate fire for seven or eight minutes in olive-oil, lard, or butter."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website see Italy Revisited/ "XXX Italian Cookbook by Antonia Isola.... Photo: Mary Melfi.

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