“Jesus, how good that would be.” Irena Santor loves, but rejects others at the very thought

Irena Santor celebrated her 89th birthday at the beginning of December. Over 70 years of her stage career, in addition to numerous travels, she also had the opportunity to have many culinary experiences. It turns out that he remembers one from years ago with particular fondness.

Irena Santor is delighted with this dish. Today they are eaten extremely rarely

Years ago, Polish cuisine was dominated by dishes that we rarely have the opportunity to try today. A similar thing happened with one of Irena Santor’s favorite dishes. The legend of the Polish stage wz bydgoszcz.wyborcza.pl recalled old times. She confessed that in one of the hotels in Bydgoszcz you could eat good, traditional Polish food, and she remembered one dish in particular that was served there. It was such a delicacy pork cerebellum.

What food was there! They served everything that cannot be eaten today. The cerebellum, for example. Jesus, it was so good! […] Apparently they don’t eat it now. You don’t even know what this is?! Rarity!

Recipe for pork brain. It is perfect for parties, but not only

You can try preparing pork brain in your own kitchen. This dish is a good source of protein, vitamin B12 and phosphorus. To prepare it according to an old Polish recipe, you need: half a kilo of pork brain (you can buy it from a butcher), a large onion, two eggs, three tablespoons of oil, a tablespoon of vinegar, salt and pepper and parsley.

1. Remove membranes from the pork brain and wash it.
2. Boil a liter of water and add salt and vinegar.
3. Meanwhile, cut the onion into cubes.
4. Put the brain into the bubbling water and boil it for about 5 minutes, then leave it to cool.
5. Then cut it into smaller pieces and add it to the glazed onion in the pan.
6. Add the eggs, salt and pepper and wait until everything is set.
7. Season everything with salt and pepper.
8. Serve decorated with chopped parsley.