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Lamb Sweetbreads From Lupa - {Animelle Fritti Di Lupa}

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozLamb sweetbreads - cleaned
1   Fennel bulb - coarsely chopped,
1/2   Fenel bulb - thinly sliced
2   Carrots - coarsely chopped
2   Celery ribs - coarsely chopped
6   Garlic cloves - peeled, left whole
1   Onion - coarsely chopped,
1   Onion - thinly sliced
4 cups 948mlWhite wine
2 cups 474mlWhite wine vinegar
1 teaspoon 5mlMustard seed
1 teaspoon 5mlFennel seed
1 teaspoon 5mlCelery seed
1   Red chile flakes
1 teaspoon 5mlBlack peppercorns - plus
  Freshly-ground black pepper - to taste
1 tablespoon 15mlSalt - plus more to taste
2   Water
1 teaspoon 5mlThyme leaves
5   Sage leaves
1   Rosemary sprig
1   Extra-virgin olive oil - for frying
1 cup 62g / 2.2ozSemolina flour
1 cup 62g / 2.2ozQuick mixing flour
3   Lemons - cut into quarters

Recipe Instructions

Soak the sweetbreads in several changes of cold water for 2 hours. Remove from the water bath and press between 2 plates.

In a large fish poacher or other pot, combine the chopped fennel, carrots, celery, 6 cloves garlic, chopped onion, wine, vinegar, mustard seed, fennel seed, celery seed, chili flakes, peppercorns, salt and water and bring to a boil. Immediately reduce to a simmer and cook 20 minutes.

Add the thyme, sage and rosemary and cook 5 minutes more. Strain out the solids and return to a boil. Add the sweetbreads and return to a simmer. Cook about 10 minutes, then drain and set aside.

In a tall-sided pot, heat the olive oil to 375 degrees.

Combine the semolina and quick mixing flour in a shallow bowl or plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mixture and cook in the hot oil until golden brown, working in batches if necessary to avoid overcrowding the pan. Remove the fried foods with a spider or slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.

This recipe yields 4 servings.

MOLTO MARIO with Mario Batali - (Show # MB-2C30) - from the TV FOOD NETWORK


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