Prepare the brains as directed (in Basic Preparation). Fry the bacon until crisp; drain on paper towels and keep warm in the oven. Remove all but 4 tablespoons of bacon fat from the skillet. Keep the skillet medium hot. Cut the brains into thick slices and brown them lightly on each side in the bacon fat. Sprinkle with pepper and arrange on a platter, surrounded by bacon and garnished with watercress.
Wine Pairing(s)
Gionelli Asti
Willamette Valley 'Estate' Pinot Noir
Willamette Valley 'Whole Cluster' Pinot Noir
Elio Perrone Sourgal
Van Duzer Pinot Noir 'Westside Blocks'
Archery Summit Pinot Noir 'Premier Cuvee'
Delbeck Brut Heritage
Risata Moscato d'Asti
Albert Mann 'Cuvee Albert' Riesling
Marc Kreydenweiss Kritt Pinot Blanc
Calories From Fat 158 Protein 18 Total Fat 17 Carbohydrates 1
Calories 238 Calcium 73 Iron 4 Sodium 214 Vitamin A 250 Vitamin C 18 Cholesterol 999
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
