How to make
Soak the pork brain for an hour or two in cold water with a little vinegar. Remove and clean it from the skins. If you find it difficult, it can be easily cleaned after boiling while it's still warm.
Wash the brain well, cut it in half and put it in boiling water with the bay leaf, salt and peppercorns. Lower the heat so it doesn't boil violently and dismember the tender brain. Boil the brain for 6 minutes and remove it.
In practice, this is how the pork brain is cooked and you can proceed further to make brain pate or caviar from it, but I also fry it in a little oil in olive oil, because it tastes better to me - if you want, you can do the same - it's enough for it to just acquire a golden color and it's done.
In a bowl, mash the delicious delicacy along with the lemon juice, salt, black pepper and aromatic pecorino. You can add flavor to your liking, for example by adding some fresh seasoning, but never overdo it so that it doesn't overshadow the taste of the pork brain, which is very delicate.
Spread the slices of bread (it is best if they are lightly toasted) with the obtained pate and put the greens - arugula and valerian - seasoned with olive oil and salt on top. Finish off with cherry tomato halves and serve the delicious sandwiches.
This way, you can also prepare more elegant bites for your dear guests and it is enough just to cut the bread into small squares.
Enjoy the Pork Brain Sandwich!
