Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 lb calf"s sweetbreads
- 1 quart court bouillon
- 1 c. flour Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil plus
- 1/4 c. extra virgin olive oil
- 1/2 c. minced shallots
- 1 tsp minced garlic
- 1 c. minced peeled seeded tomatoes
- 1 tsp minced fresh thyme
- 1 c. dry navy white beans cooked till tender and cooled - (abt 2 c. cooked)
- 1/2 c. dry red wine
- 2 c. veal reduction
- 2 Tbsp. cool butter
- 1 Tbsp. finely-minced fresh parsley leaves
Direcciones
- Soak the sweetbreads in cool water for 2 hrs to clean them.
- Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 min. Remove the sweetbreads and press them between 2 plates with a 2 lb. weight on top. Place the sweetbreads in the refrigerator and refrigeratecompletely.
- After the sweetbreads are chilled, cut the sweetbreads into nuggets or possibly small pcs. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside.
- In a saute/fry pan, heat 2 Tbsp. of the extra virgin olive oil. When the oil is warm, add in the shallots. Season with salt and pepper. Saute/fry for 1 minute. Add in the garlic, tomatoes, thyme and beans. Season with salt and pepper. Saute/fry for 2 min.
- Deglaze saute/fry pan with the wine and cook till most of the liquid has evaporated, about 1 minute Add in the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 min.
- In a saute/fry pan, over medium heat, heat the remaining 1/4 c. of extra virgin olive oil. Add in sweetbreads and pan-fry till crispy on both sides, about 2 min on each side. Remove the sweetbreads and drain on paper towels.
- Remove the ragout from the heat and stir in the butter. Spoon the bean ragout into the center of each serving plate. Lay the sweetbreads over the ragout. Garnish with parsley. Serve the sweetbreads immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 307 | 52% |
| Total Fat 34.64g | 43% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.37g | |
| Cholesterol 583mg | 194% |
| Sodium 471mg | 20% |
| Potassium 899mg | 26% |
| Total Carbs 23.69g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.28g | 1% |
| Protein 39.72g | 64% |
