Crostini of Lambs’ Brains with Salsa Verde

• 1 set of lambs’ brains per person
• 1 tablespoon white wine vinegar
• 1 bay leaf

Make the salsa verde, as in the previous recipe and set aside.

Put the lambs’ brains in a bowl under a dripping cold tap for about 6 hours, or until the blood has disappeared.

Place in a pan, cover with water, add the vinegar, bay leaf, thyme, parsley, peppercorns, shallot, garlic and salt. Bring to the boil, remove from the heat, allow to cool in the liquid, then remove