Brain To Tuscany

Preparation:

Preparation: Blanch the brains in a saucepan with boiling salted water, drain and remove the skin and filaments, then soak it in a bowl with cold water acidulated with lemon juice. After half an hour, drain the brains and cut them into slices, place these on a plate, sprinkle them with salt and pepper and half a glass of oil beaten with the juice of the second lemon, cover with a sheet of transparent film and leave to marinate for at least 30 minutes. After this time, drain the slices of brains from the marinade, dip them in beaten egg and breadcrumbs and brown them in a pan with hot oil. When they are evenly browned, remove them from the container, pat them dry with kitchen paper to remove excess oil and arrange them on a serving plate. Garnish each slice with an anchovy fillet wrapped around a caper, pour the melted butter over the preparation and serve.