by lastnightsdinner
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lastnightsdinner's Notes:
Expand4-5 ounces veal sweetbreads Ask a question about this ingredient
milk to cover Ask a question about this ingredient
4 cups water Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
Juice of half a lemon plus 1 tablespoon fresh lemon juice Ask a question about this ingredient
1/4 cup Wondra or other finely milled flour Ask a question about this ingredient
Freshly cracked black pepper Ask a question about this ingredient
2-3 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 teaspoon brined nonpareil capers Ask a question about this ingredient
1/4 cup loosely packed picked celery leaves Ask a question about this ingredient
1/4 cup loosely packed picked flat-leaf parsley Ask a question about this ingredient
2 days before cooking, place the sweetbreads in a bowl or small container, cover them with milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the milk, and trim any veins or dark bits. Rinse them well and set aside.
Ask a question about this stepPlace the sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a lemon. Add the sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
Ask a question about this stepLine a small sheet pan with a kitchen towel and place the sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weight it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator overnight.
Ask a question about this stepIf your sweetbreads are large, slice them into medallions. Spread the flour on a plate and season with lots of salt and pepper, then toss the sweetbreads in the seasoned flour until well coated on all sides.
Ask a question about this stepMelt the butter in a heavy bottomed skillet and cook the sweetbreads over medium heat until golden brown. Place the browned sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.
Ask a question about this stepWhisk the tablespoon of lemon juice with a pinch of salt, a few grinds of pepper, and the olive oil in a small bowl until emulsified. Add the capers, celery leaves and parsley and stir to combine. Place the sweetbreads on a serving plate, and drizzle the sauce all around. Finish with a little flaky salt if desired.
Ask a question about this stepi agree with Pierino, a truly Roman dish you have created. i love the photo, J, so beautiful, jade-green leaves.
Playing with your food is ALWAYS rewarding, if you ask me. (Just don't tell my son that.) Sweetbreads: I tried them for the first time with my husband, before we were married. Had them as you described--just sauteed to a nice crisp with a bit of lemon--and I liked the dish a lot. It's still not something I'd automatically order in a restaurant, but will always share some if someone else does. I've never cooked this myself. But maybe now I'll have to give it a try. I like the sound of what you've done with them.
And, by the way... Happy Anniversary! :-)
I love sweetbreads! Unfortunately my husband inherited gout from his father (and so did son Charles).
I love sweetbreads too. And I love celery leaves as well. A Roman match made in heaven.
I love sweetbreads as well, both lamb and veal. This is a truly inspiring way to eat them. I like the combination of lemon and celery.