by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand1 pound veal sweetbreads (the smaller the better) Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
paprika Ask a question about this ingredient
equal parts olive oil and butter (for frying) Ask a question about this ingredient
1 recipe Red Wine Reduction (to follow) Ask a question about this ingredient
(If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.
Ask a question about this stepSprinkle with salt, pepper and paprika.
Ask a question about this stepSauté in a combination of ½ butter and ½ olive oil over medium heat until golden (about 4 and a half minutes per side depending on size.) You don’t want to dry them out, but you want them fully cooked.
Ask a question about this stepDrizzle with red wine reduction and serve while hot.
Ask a question about this step2 tablespoons butter Ask a question about this ingredient
1 tablespoon e.v. olive oil Ask a question about this ingredient
1-2 shallots (finely chopped) Ask a question about this ingredient
1 bottle red wine (a Claret is good) Ask a question about this ingredient
1/2 teaspoon fresh ground pepper Ask a question about this ingredient
1 cup beef stock (I like Wolfgang Puck’s organic – or homemade) Ask a question about this ingredient
1 clove garlic (minced) Ask a question about this ingredient
3/4 cups port Ask a question about this ingredient
1 1/2 teaspoon agave nectar Ask a question about this ingredient
1 teaspoon corn starch dissolved in a little bit of water Ask a question about this ingredient
Melt olive oil and 1 Tbs. butter in large saucepan. Sauté shallots until almost translucent; turn heat to low, add garlic and sauté until tender.
Ask a question about this stepAdd beef broth, red wine, port and pepper and cook down until reduced by 2/3 and slightly thick. Adjust for salt.
Ask a question about this stepWhisk in cornstarch a little at a time until desired thickness. Whisk in butter.
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Merrill is a co-founder of food52.
