After painstakingly removing the brain and rinsing it under cold water, I placed it in a small metal bowl and covered it with milk. The purpose of this is to draw some of the blood out to mellow the flavor a little bit.
To make the puree, I submerged a peeled head of garlic in olive oil and cooked it for an hour in the oven. I then passed the garlic through a mesh strainer to separate the soft inside from the outside. I pureed the garlic with butter, cream and some of the oil.
For the filling I sauteed diced onions and porcini mushrooms in butter until they started to brown a little bit. At this point I tossed in the brain and sauteed it for about a minute on each side. I added a 1/4 cup of brandy and allowed it to reduce to a thick glaze. Then I pushed it through a strainer to remove veins and what-not and whipped the whole mixture to smooth it out. It was thoroughly chilled before being stuffed into handmade ravioli. It was cooked in lightly boiling salted water to finish.
I finished the dish with some fresh sliced porcinis and a drizzle of chive oil. The sauce is a reduced stock made with the skull. These ravioli actually tasted really amazing. It tasted like brain to me because I knew it was brain, but I could have easily fooled someone by telling them it was ricotta or some slightly stronger cousin of it. I still have some in my freezer, so if this post is making you salivate, give me a call.