Sweetbreads With Artichokes And Peas

Recipe Ingredients

2		Veal sweetbreads - (abt 2 1/2 lbs)
1		Lemon - juiced
3 tablespoons	45ml	Extra-virgin olive oil
1		Onion - finely chopped
1/4 lb	113g / 4oz	Prosciutto - cut into strips
1/4 cup	59ml	Dry Marsala
1 cup	62g / 2.2oz	Flour - for dusting
4 cups	948ml	Artichokes - trimmed, cut (large)
		Into 1/8" wedges, in acidulated water
3/4 lb	340g / 11oz	Shelled fresh peas
1/2 cup	118ml	Brown Chicken Stock - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soak the sweetbreads for 3 hours in several changes of cold water, then parboil for 5 minutes in lightly salted water. Drain and remove all the fat and skin. Put them on a plate under a weight for about 2 hours.

In a 12- to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Lightly flour the sweetbreads. Brown the onion and prosciutto, then add the sweetbreads and cook for a few minutes. Season with salt and pepper and cook, covered, moistening gradually with the Marsala. When the sweetbreads are cooked through, drain and place on a serving platter.

Add the vegetables to the saute pan and add the chicken stock. Cook over high heat, stirring, until the artichokes have softened. Season with salt and pepper to taste, add to the serving platter with the sweetbreads and serve.

This recipe yields 4 servings.

Description:

"{Animelle Con Carciofi E Piselli}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C25) - from the TV FOOD NETWORK

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