Esta es una exhibición prevé de cómo se va ver la receta de 'Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu' imprimido.

Receta Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu
by Global Cookbook

Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 1/2 lb Calf's sweetbreads soaked, blanched,
  •     and trimmed
  • 1 quart Court bouillon
  • 1 c. Flour
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. Extra virgin olive oil
  • 4 x Roma tomatoes split in half
  • 1 x Roasted garlic head cloves removed
  • 2 x Shallots thinly sliced
  • 1 c. Blanched green lentils
  • 1/2 c. Red wine
  • 2 c. Veal reduction
  • 3 Tbsp. Finely-minced parsley
  • 2 Tbsp. Cool butter

Direcciones

  1. Place the sweetbreads in the court bouillon and poach them for 20 to 25 min. Remove the sweetbreads and press them between two 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.
  2. Season the tomatoes with extra virgin olive oil, salt and pepper. Place on a baking sheet and roast for 15 min. Remove from the oven and cold. After the tomatoes have cooled, julienne the tomatoes.
  3. In a saute/fry pan, heat 2 Tbsp. of the extra virgin olive oil. When the oil is warm, add in the tomatoes, garlic, shallots and lentils. Saute/fry for 2 min. Season with salt and pepper. Add in the red wine and cook for 1 minute. Add in the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 min. Stir in the parsley and butter.
  4. In a second saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, saute/fry the sweetbreads till crispy, about 2 to 3 min. Remove the sweetbreads from the oil with a slotted spoon. Add in the crispy sweetbreads to the ragu and cook for 1 minute. Serve the sweetbreads immediately.
  5. This recipe yields 4 servings.