Creier pane

Romanian dish made from fried brain

The flag of Romania, where creier pane is a traditional dish

Creier pane is a traditional Romanian dish consisting of breaded and fried brain. It is a popular appetizer or main course in Romanian cuisine, often served with a variety of side dishes and sauces. The dish is known for its rich flavor and creamy texture, which is achieved through the careful preparation and cooking of the brain.

Preparation

The preparation of creier pane begins with the selection of fresh brains, typically from calves or pigs. The brains are first soaked in cold water to remove any impurities and then blanched in boiling water to firm up the texture. After blanching, the brains are cooled and sliced into manageable pieces.

The next step involves coating the brain pieces in a mixture of flour, egg, and breadcrumbs. This breading process is crucial for achieving the characteristic crispy exterior of the dish. Once breaded, the brain pieces are fried in hot oil until golden brown and crispy on the outside.

Serving

Creier pane is typically served hot, accompanied by a variety of side dishes. Common accompaniments include mashed potatoes, polenta, or a fresh salad. The dish is often garnished with lemon wedges and parsley to enhance its flavor. In some regions, creier pane is served with a garlic sauce or a spicy tomato sauce to add an extra layer of taste.

Cultural significance

Creier pane holds a special place in Romanian culinary tradition. It is often prepared for festive occasions and family gatherings, showcasing the rich flavors and textures of Romanian cuisine. The dish reflects the resourcefulness of traditional Romanian cooking, where every part of the animal is utilized to create delicious and satisfying meals.

Variations

While the basic preparation of creier pane remains consistent, there are several regional variations of the dish. In some areas, the brains are marinated in milk or buttermilk before breading to enhance their tenderness. Other variations may include the addition of herbs and spices to the breading mixture, such as paprika or thyme, to impart additional flavor.

Related pages

• Romanian cuisine
• Brain (food)
• Fried food
• Offal