Plan ahead if you want to partake in Peasant‘s unusual pig’s head special: Only two or three are available each evening, taken from the roasted suckling pigs offered on the restaurant’s regular dinner menu after they’ve spent three hours on a spit. The kitchen splits the heads in half before stuffing onion and shallots sauteed in olive oil and white wine into the brain. A finishing dusting of breadcrumbs prepares the head for the oven, where it bakes for another 45 minutes. What you’re left with is heavenly: crispy ears, succulent cheeks, and creamy, piquant brains. Just make sure you get there in time, before the heads run out.
This article from the Village Voice Archive was posted on October 16, 2013