Animelle all’Italiana (Sweetbread) Recipe
Ingredients:
Sweetbreads
Butter
Onion (small); cut up
Salt
A bunch of herbs
2 cups of white sauce
4 pieces of egg yolks
1-1/2 ounce of butter
1 teaspoon of glaze
Espagnole sauce
Instructions:
Blanch sweetbreads (as many as desired) then cut to quarters. Saute with butter, onion, herbs, and salt. Add (white) sauce; cook slowly for 20 mins. Take sweetbreads out and place onto a double boiler.
Let sauce reduce. Combine egg yolks, glaze, and butter; add onto the reduced sauce. Pass mixture through the sieve and pour sieved mixture over sweetbreads; keeping warm inside the double boiler.
Prepare Risotto all’ Italiana then place onto a (border) mould w/ arranged truffle slices on its inside. Place inside the oven till warmed.
Place sweetbreads onto risotto then fill fowl quenelles and sauce Espagnole on its center.
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