Creier pane
Creier pane is a Romanian dish usually made using pig's brains, although cow or lamb's brains can also be used. While there are regional variations for the recipe, the most common way of preparing creier pane is boiling the organ and then coating it evenly in flour, egg and breadcrumbs before deep-frying it in oil. There are many traditional Romanian dishes based entirely on offal. The literal translation for Creier pane is Romanian breaded brain. The word pane come from French pané.
| Course | Main course |
|---|---|
| Place of origin |  |
| Serving temperature | Hot |
| Main ingredients | Brain Eggs Wheat |
Notes and references
| Appetizers & salads |
|
|---|---|
| Beverages | |
| Breads | |
| Cheeses | |
| Condiments & sauces | |
| Delicatessen |
|
| Desserts |
|
| Dishes | |
| Grilled meats | |
| Soups |
|
| |
gollark: Oh, right, so not PotatOS. Shame.
gollark: How did you figure out they were CC-related?
gollark: So *half* of the CC code files on pastebin don't parse? Sounds implausible.
gollark: That's a weirdly large amount. Maybe some of them are intended as data files rather than code.
gollark: This is... immensely troubling.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.