Torta de Sesos con Queso (Brain and Cheese Cake)
Recipe category
Country
Region
Source
Fuentes: Carlos Ordóñez Caicedo (1986a) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
4
Difficulty
Medium
Ingredients
750
gr beef brains
250
gr grated or ground country cheese
4
tbsp butter
2
piece(s) scallion stalks, chopped
2
clove(s) garlic, chopped
1
piece(s) ripe tomato, skinless and finely chopped
1
cup(s) milk
1/2
cup(s) bread crumbs
1
tsp parsley
4
piece(s) eggs, beaten
pinch salt, oregano, thyme and pepper to taste
Directions
- Wash the brains well and under cold running water remove the membrane covering them. Cut into pieces and cook for 15 minutes in little salted water. Can add a splash of vinegar to the cooking so brains stay firm. Once this time has passed, drain and grind either with fork or machine, or chop finely.
- Separately prepare a sofrito with 2 tablespoons butter, scallion and garlic. When scallion begins to turn transparent add tomato and brains, and let everything sauté for 5 minutes.
- Mix eggs with milk and add salt, pepper, thyme and oregano to taste. Add bread crumbs and mix everything very well.
- In a buttered and floured baking dish, put a layer of the egg mixture and on this arrange the brain sofrito and cheese. Complete the dish with the rest of the mixture, sprinkle the parsley and put on top the remaining butter in small pieces.
- Cover the dish with aluminum foil and bring to oven at 350°F for 30 minutes.
- After ½ hour, let rest a bit before cutting portions. The cake can be eaten hot or cold.