WTF Thursday: Cooking With Balls

Publisher releases testicle cookbook, “Cooking with Balls”

October 02, 2008 • 8:22 am

By Diana Fasanella

Ljubomir Erovic’s new cookbook, “Cooking with Balls” made available by e-book publishers YUDU, features testicle pizza, battered testicles and barbecued testicles with giblets recipes made from the sex organs of ostriches, bulls, pigs, turkeys and stallions.

All animal testicles except human can be eaten, whether boiled, minced or deep fried in hot oil, the 45-year-old chef said.

When Erovic, of Serbia, isn’t slicing and dicing animal balls, he runs a company that does maintenance on medical and dental equipment.

Erovic believes the tastiest testicles come from bulls, but the best for aphrodisiac properties are sheep and stallion testicles, which are rich in testosterone.

Afterthought: And just what kind of wine do you serve?