Black Butter Brain

Preparation:

Preparation: Clean the brain in the usual way, put it in pieces in a saucepan in cold salted water, adding the herbs and cook it for 15 minutes from when it starts boiling. Meanwhile, squeeze the lemon and filter the juice. Remove the brain with a slotted spoon and put it to strain in a sieve. Melt the butter over a low heat in a frying pan until it turns hazelnut-coloured, remove from the heat for a minute, add the lemon juice and the capers, mixing well, put it back on the heat and add the brain cut into smaller pieces, browning it well and peppering it during the browning. Transfer it to a serving dish, sprinkling it with its puccetta and sprinkling it with chopped parsley.