Prepare the brains, soaking them in cold water and removing the cuticle and blood residue. Cook the brains with butter and sage. Salt to taste. Put them through the blender. Whip the cream and mix it with the cream of brains. Braise the head of Lusia lettuce in the oven, cut into four wedges, with a drizzle of extra virgin olive oil, salt and pepper. Line a mould with the braised Lusia lettuce. Fill with the brain mousse and cover with any lettuce sticking out. Chill until firm.
Peel the apple and place it in a pot to cook with a glass of Barbera wine and 1 tablespoon of acacia honey. When the apple is cooked, blend it, add a ladle of broth and return it to the heat until the mixture thickens, then let it reduce by half. Serve cold with a spoonful of Barbera cream.