Lambs’ Brains Florentine

• lambs’ brains (allow two lobes per person as an entrée, four if the dish is to be a main course)
• slices of lemon
• 75 ml good quality olive oil

Separate the brains, remove the central stem and wash. Poach them for seven minutes in salted water. Remove the brains with a slotted spoon and cool them in iced water with a few slices of lemon. Pat the cold brains dry and gently sauté them in a frying pan with the olive oil, salt and pepper. When they are coloured, add the vinegar, capers and parsley.

Thoroughly wash and remove the th