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Receta Lamb Sweetbreads From Lupa (Animelle Fritti Di Lupa)
by Global Cookbook

Lamb Sweetbreads From Lupa (Animelle Fritti Di Lupa)
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Ingredientes

  • 1 1/2 lb lamb sweetbreads cleaned
  • 1 x fennel bulb coarsely minced, plus
  • 1/2 x fenel bulb thinly sliced
  • 2 x carrots coarsely minced
  • 2 x celery ribs coarsely minced
  • 6 x garlic cloves peeled, left whole
  • 1 x onion coarsely minced, plus
  • 1 x onion thinly sliced
  • 4 c. white wine
  • 2 c. white wine vinegar
  • 1 tsp mustard seed
  • 1 tsp fennel seed
  • 1 tsp celery seed
  • 1 pch red chile flakes
  • 1 tsp black peppercorns plus Freshly-grnd black pepper to taste
  • 1 Tbsp. salt plus more to taste
  • 2 quart water
  • 1 tsp thyme leaves
  • 5 x sage leaves
  • 1 x rosemary sprig
  • 1 lt extra-virgin extra virgin olive oil for frying
  • 1 c. semolina flour
  • 1 c. quick mixing flour
  • 3 x lemons cut into quarters

Direcciones

  1. Soak the sweetbreads in several changes of cool water for 2 hrs. Remove from the water bath and press between 2 plates.
  2. In a large fish poacher or possibly other pot, combine the minced fennel, carrots, celery, 6 cloves garlic, minced 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 min.
  3. Add in the thyme, sage and rosemary and cook 5 min more. Strain out the solids and return to a boil. Add in the sweetbreads and return to a simmer. Cook about 10 min, then drain and set aside.
  4. In a tall-sided pot, heat the extra virgin olive oil to 375 degrees.
  5. Combine the semolina and quick mixing flour in a shallow bowl or possibly plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mix and cook in the warm oil till golden, working in batches if necessary to avoid overcrowding the pan. Remove the fried foods with a spider or possibly slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.
  6. This recipe yields 4 servings.