Sweetbreads (animella di vitello)
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Sweetbreads (animella di vitello)
  Sweetbreads    Italian    Veal  
Last updated 6/12/2012 1:01:36 AM. Recipe ID 24913. Report a problem with this recipe.
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      Title: Sweetbreads (animella di vitello)
 Categories: Italian, Veal, Ceideburg 2
      Yield: 1 Servings
      1    Free Flow Recipe
  I was looking through an Italian cookbook for an Alfredo sauce (no
  luck there) and ran across a section on sweetbreads.  Here's a short
  run down on what they are, how to prepare them for cooking and three
  recipes. Veal sweetbreads are more tender and flavorful than any
  other variety and are the type most commonly found in American
  Sweetbreads are very similar to brains in texture and flavor.
  However, they are somewhat less delicate, and the receive the same
  preliminary preparation and generally the same cooking treatment.  A
  whole sweetbread is the thymus gland of the animal and consists of 2
  nodules, or lobes, of which the more rounded is the tenderest and
  best part. This choicer lobe is sometimes available separately,
  although it is more expensive.
  If sweetbreads are to be sauteed or broiled, first soak them in
  several changes of cold water for 2 hours.  Drain and carefully
  remove as much as possible of th membrane that covers them, being
  careful not to dig into the tender flesh.  Soak them again in cold
  water acidulated with lemon juice or vinegar and again remove was
  much of the membrane as possible. Cut off the connective tubes and
  then blanch the sweetbreads over low heat for 15 minutes in lightly
  salted water acidulated with lemon juice (about 1 tablespoon of lemon
  juice to 1 quart of water). The water should be maintained at a point
  just below a simmer; do not boil. Drain and plunge them in cold water
  for 5 to 10 minutes. They are now ready to be sliced and sauteed.
  Sauteing is the more popular method of cooking sweetbreads.  If,
  however, they are to be braised, blanching them is not necessary.

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Recipe ID 24913 (Apr 03, 2005)

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