Cervello al limone is a traditional offal dish originating from Lazio. It's usually made with a combination of lamb or calf's brains, butter, lemon juice, vinegar, salt, and parsley. The brains are soaked in cold water a few times, blanched in water with a bit of vinegar until firm, and cut into smaller pieces.

The pieces are fried in butter with the lemon juice and a dash of salt. The dish is cooked over low heat for a few minutes until golden brown. It's then sprinkled with chopped parsley and served immediately. If desired, add chopped capers and black olives for an extra kick of flavor.