Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Calf's sweetbreads - soaked, blanched,
		And trimmed
1		Court bouillon
1 cup	62g / 2.2oz	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil
4		Roma tomatoes - split in half
1		Roasted garlic head - cloves removed
2		Shallots - thinly sliced
1 cup	237ml	Blanched green lentils
1/2 cup	118ml	Red wine
2 cups	474ml	Veal reduction
3 tablespoons	45ml	Finely-chopped parsley
2 tablespoons	30ml	Cold butter

Recipe Instructions

Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between two plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside.

Season the tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool. After the tomatoes have cooled, julienne the tomatoes.

In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the tomatoes, garlic, shallots and lentils. Saute for 2 minutes. Season with salt and pepper. Add the red wine and cook for 1 minute. Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. Stir in the parsley and butter.

In a second saute pan, heat the remaining olive oil. When the oil is hot, saute the sweetbreads until crispy, about 2 to 3 minutes. Remove the sweetbreads from the oil with a slotted spoon. Add the crispy sweetbreads to the ragu and cook for 1 minute. Serve the sweetbreads immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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