100+ Best Winter Soup Recipes: Easy, Simple Ideas
Crispy Veal Sweetbreads With Truffle Oil
Ris de Veau à L'Huile de Truffe(Crispy Veal Sweetbreads With Truffle Oil)
1 pound veal sweetbreadsbouquet garni (composed of some celery leaves, parsley stems, carrot greens, 2 bay leaves, a sprig of thyme, and a couple of whole cloves, in a small cheesecloth bag tied with string)kosher saltfreshly ground black pepper1/4 cup flour2 tablespoons canola oil8 ounces wild mushrooms such as morels, black trumpets, or criminis8 ounces russet potatoes, peeled, boiled, and tournéed (cut into 8 oval or "football" shapes)1/4 cup finely chopped parsley2 tablespoons truffle oil (1 to 11/2 teaspoons per serving)2 large bunches fresh spinach, rinsed and stemmed
Rinse sweetbreads in a bowl of cold water, changing water until it is clear. This may take several rinses and changes of water over several hours. Put the bouquet garni and sweetbreads in a large saucepan of water and bring to a boil slowly, then boil for 2 minutes. Remove and chill in an ice bath. When cool, remove outer membranes and blood vessels, put sweetbreads on a plate, cover with another plate, and place a heavy object (about 4 pounds) on top to press and tenderize them. Cover and refrigerate, weighted, for at least 4 hours or overnight. (May be prepared ahead up to this point.)
Slice the sweetbreads diagonally 1/4 inch thick, sprinkle with a small amount of salt and pepper, and flour lightly. Heat oil over high heat in a sauté pan and cook sweetbreads until crisp and golden brown, adding mushrooms and potatoes about halfway through.
Remove sweetbreads, mushrooms, and potatoes from pan and toss with salt, pepper, parsley, and about half of the truffle oil. Set aside.
Heat a large sauté pan over high heat and add 1/2 cup water. As water steams, quickly add the spinach and cook only until wilted.
To serve, place some spinach on each plate, lightly salt it, and top with sweetbreads, mushrooms, and potatoes. Drizzle lightly with the remaining truffle oil. Serves 4.
Salad Of Warm Sweetbreads With Potato Crisps, Anchovies And Wild Garlic
Welcome to ieFood, your digital cookbook from the Irish Examiner.We hope you enjoy browsing our brand-new food hub. As well as creating a more streamlined design for recipe content, we've added lots of new features to make your food experience the best it can possibly be.
So why did we develop ieFood?We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe content from writers including Darina Allen, Michelle Darmody, the Currabinny Cooks and Colm O'Gorman.
What can I search?We know that most of us find recipes through search and our dedicated search engine will search our database by ingredient. Search your key ingredient (or two), and you'll receive a list of recipes that match. Our recipe database is growing every day, with fifty new recipes added weekly. We also have lots of recipe collections like Fakeaway, Chocolate and Midweek Dinners to inspire and delight.
Where can I give feedback on the site?We want to give you what you want, and your feedback is important to us. To let us know what you think, or what you'd like to see more of, click here.
Sweetbread Recipes
Sweetbreads are available from good butchers, but may need to be ordered in advance. Calves' sweetbreads may come from European veal; if animal welfare is a concern, look for sweetbreads that come from higher welfare British rosé veal (available from some small producers, online suppliers and good butchers).
Comments
Post a Comment