Veal Sweetbreads with Sweet Sour Sauce
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Veal sweetbreads, we used the thymus gland of the calf rather than the pancreas, has a very delicate flavor, and so they are usually coated in flour, as here, or sometimes breadcrumbed, then fried and paired with a piquant sauce, or sometimes they are used in stuffings. In Roma, they are mixed with peas and used to stuff baby artichokes, which are then fried.
ingredients
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serves: 4
4 handfuls of spinach
1 1/2 tablespoons unsalted butter
1/3 cup extra virgin olive oil
4 large carrots
1 clove garlic
1 leaf bay
4 veal sweetbreads (each about 1/4 pound, peeled and washed)
1 tablespoon all-purpose flour
2 tablespoons sunflower or vegetable oil
8 tablespoons Veal sauce
Agrodolce di capperi
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 573
- Total Fat: 50.6 g
- Saturated Fat: 13.3 g
- Trans Fat: 0.2 g
- Cholesterol: 243.7 mg
- Sodium: 210.3 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.8 g
- Sugars: 3.7 g
- Protein: 20.2 g
preparation
1. Blanch the spinach in boiling salted water for 5 seconds, refresh under cold running water, drain and squeeze cut the excess water. Put into a pan with half the butter and half the olive oil.
2. Blanch the whole carrots for a couple of minutes in boiling salted water, drain and leave to cool naturally, then cut at an angle into slices about 1/2 inch thick.
3. Preheat the oven to 480°F.
4. Crush the garlic with the back of a knife and put into a pan with the rest of oil, the bay leaf and the sliced carrots Place ever very low heat, cover with a lid and gently stew for about 10 to 12 minutes, until the carrots are soft. Take off the heat.
5. If the sweetbreads are still whole, gently break them apart (they will fall into pieces naturally). Season and dust with flour. Heat a large sauté pan (that will transfer to the even), add the sunflower or vegetable oil and put in the pieces of sweetbread. Cook until golden on all sides, turn the heat down, leave for a minute, then transfer to the oven for about 3 minutes until cooked through. When they are ready, if you press them with your finger they should be springy, like a sponge cake.
6. While the sweetbreads are cooking, put the pan containing the spinach on to the heat to warm through, and season. Then put the pan containing the carrots back on the heat to warm through.
7. Take the sweetbreads out of the oven and let the pan cool down slightly, put it on the burner, pour in the sauce and heat through. Toss the sweetbreads in the sauce to coat. Take off the heat and carefully boat in the remaining butter, taking care not to smash the sweetbreads.
8. Spoon the spinach into the middle of your warmed plates and arrange the carrots around. Lift out the sweetbreads and spoon on top of the spinach. Then pour the veal sauce over the top. Finish with a tablespoon of agrodolce sauce over each plate.
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