Lasagna with Brain and 2 Types of Sauce

Name: Lasagna with Brain and 2 Types of Sauce - Jeana P.
Ingredients: 600; 800 g pig brain (fresh or frozen); vinegar; salt; 5; 6 peppercorns; 2 bay leaves; 1 finely chopped onion; 1 grated carrot; oil; 3 tablespoons diced tomatoes (from fresh or canned tomatoes) Bechamel Sauce; 4 tablespoons flour; 80 g butter; 3; 4 tablespoons olive oil; 800 ml milk; grated cheese; to taste; salt; pepper; freshly ground; ½ teaspoon nutmeg or to taste Spinach Sauce; 2 tablespoons flour; 50 g butter; 2; 3 tablespoons olive oil; 400 ml milk; grated cheese; to taste; 200 g frozen spinach

Pasta/Pizza - Lasagna with Brain and 2 Types of Sauce by Jeana P. - Recipia

Leave the brain to thaw overnight, if you are using frozen brain. This step is essential for achieving a fine texture and pleasant taste. Rinse the brain well under cold running water, then let it sit for 60 minutes in a bowl of cold water, to which you add vinegar. The vinegar helps to remove the blood from the brain, which will enhance the final flavor of the dish. After the time has passed, drain the brain and carefully clean it of the membrane and red threads that may be found on its surface. In a large pot, bring the brain to boil in water, along with a teaspoon of salt, a tablespoon of vinegar, peppercorns, and bay leaves. Simmer on low to medium heat for 10-15 minutes, being careful not to overcook it, otherwise it will become tough. After boiling, drain the brain and let it cool, then cut it into 3-4 cm cubes. Meanwhile, in a large skillet, heat a little oil and sauté the finely chopped onion and grated carrot until they become golden and tender. Add the chopped tomatoes, the brain cubes, and let everything simmer on low heat, stirring carefully not to break the brain, just enough to blend the flavors. Finally, adjust the taste with salt and pepper, to your preference. For the Bechamel sauce, heat the butter in a saucepan and add a little flour, stirring continuously to avoid lumps. Gradually add the milk in a thin stream while constantly stirring. Let the sauce simmer on low heat until it thickens, but remains fluid. Once it reaches the desired consistency, set it aside and add the grated cheese, seasoning with salt, pepper, and nutmeg to taste. Mix well until the cheese completely melts. For the spinach sauce, prepare a similar Bechamel sauce, adding fresh or frozen spinach, well-drained and chopped, to the mixture. Season with salt and pepper, to your preference, and set aside. To assemble the dish, grease a heat-resistant dish with butter, including the sides. Place a layer of Bechamel sauce on the bottom of the dish. Arrange lasagna sheets next to each other, making sure to completely cover the surface. If the lasagna sheets are of good quality, there will be no need to boil them beforehand. Pour half of the spinach sauce over, followed by half of the brain filling, a few tablespoons of white sauce, and a little grated cheese or Parmesan. Repeat the order: sheets, spinach sauce, brain filling, Bechamel sauce. Finish with a final layer of lasagna sheets. Add a lightly beaten egg to the remaining Bechamel sauce and pour it evenly over the last layer of sheets. Sprinkle grated cheese or Parmesan on top for a golden and appetizing crust. Bake in a preheated oven at 180 degrees for about 40-50 minutes, or until the sheets are cooked and the surface is nicely browned. After removing the dish from the oven, let it rest for 5-10 minutes to allow the flavors to develop and the dish to stabilize. Serve generous portions of brain lasagna, enjoying a savory and unique dish, perfect for impressing guests or adding a touch of sophistication to everyday meals.