Creier pane: Difference between revisions
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'''''Creier pane''''' is a [[Romanian cuisine|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.<ref>{{Cite web|url=http://www.dooyoo.co.uk/recipes/meat/1099949/|title=Get a brain - Creier Pane |
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'''''Creier pane''''' is a [[Romanian cuisine|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 language|Romanian]] ''[[breaded]] brain''. The word pane come from [[French language|French]] pané. |
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== Notes and references == |
== Notes and references == |
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Revision as of 20:39, 30 November 2015
| Course | Main course |
|---|---|
| Place of origin |  |
| Serving temperature | Hot |
| Main ingredients | Brain Eggs Wheat |
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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.