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Ingredients One lamb's brains, parboiled in slightly salted water
Directions Dough
Notes This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English 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 cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/"XXX Italian Cookbook by Antonia Isola".... P.S. I certainly didn't try this recipe as I am a bit squeamish these days about eating animals' internal organs, but I have to admit, that when I was a child, my mother often served lamb's brains and I had no problem enjoying them. Back in the 1960s my mother (As did many other Italian-Canadians) prepared the head of a lamb for supper. It was generally sprinkled with tomatoes, breadcrumbs and herbs, and then baked. The brains were considered the best part of the head, a delicacy actually. I vaguely recall that my aunt, Zia Teresa, would sometimes serve the lamb's brains, fried. However, no one in my family, used the lamb's brains to make ravioli. But then, no one in my family made ravioli, period. What ravioli were eaten came from a local shop -- from a bag, frozen, of course. Back in the 1960s there were no specialty pasta shops that made ravioli, nor were there any ravioli pasta makers. Now, of course, all is available, except perhaps for ravioli stuffed with lamb's brains. Not too many Canadians, or Italians for that matter, care for animals' internal organs. Sadly, most of us (including myself) would rather throw the stuff out -- what a waste! Photo and notes: Mary Melfi. |