Fresh Veal Sweetbreads With Porcini Sauce Carrot Salad Recipes

VEAL SWEETBREAD (PANCREAS)

Steps:

• Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
• Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
• Bring to the boil and let them simmer for a few minutes.
• Then, quickly cool them down in iced cold water.
• Trim them down and peel the membrane off of the sweetbreads.
• In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
• Add the sweetbreads.
• Simmer until the sauce is reduced about half, for approximately 20 minutes.

FRESH VEAL SWEETBREADS WITH PORCINI SAUCE & CARROT SALAD

Steps:

• For the salad:.
• Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
• Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
• For the sweetbreads:.
• Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
• Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
• Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
• Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.

SWEETBREADS (PAN SEARED)

Steps:

• Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
• Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
• Drain and cover with cold water.
• Remove all membranes and tubes.
• Slice each sweetbread in half crosswise.
• Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
• Heat butter and oil in a skillet until very hot.
• Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
• When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
• Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.