cookbooks

No. 114. Animelle All'italiana (sweetbread) Recipe

Historical Background:

Animelle All'italiana, commonly known as sweetbread, is a culinary delicacy that has been enjoyed throughout history. The term "sweetbread" refers to the thymus gland and pancreas of a young animal, typically a calf or lamb. This dish has roots in Italian cuisine, where it is highly prized for its delicate flavor and tender texture.

Fun Fact:

Did you know that sweetbreads have been consumed since ancient times? They were considered a luxury ingredient even in ancient Rome. The Romans believed that sweetbreads had medicinal properties and were often served to the upper class.

Recipe:

To prepare Animelle All'italiana, you will need the following ingredients:

- Sweetbread
- Butter
- Onions
- Salt
- Herbs (such as thyme and parsley)
- Eggs
- Glaze
- Risotto (No. 190)
- Truffles
- Quenelles of fowl
- Espagnole sauce
- White sauce

1. Begin by blanching the sweetbreads. Place them in a pot of boiling water for a few minutes, then remove and transfer them to a bowl of ice water. This will help to remove any impurities and make it easier to handle.

2. Once the sweetbreads have cooled, cut them into quarters. In a large frying pan, melt a generous amount of butter over medium heat. Add a small onion, finely chopped, and sauté until translucent.

3. Add the sweetbread quarters to the pan. Season with salt and a bunch of herbs, such as thyme and parsley. Sauté the sweetbreads until they are golden brown on all sides.

4. Pour two cups of white sauce over the sweetbreads in the pan. White sauce is a classic base sauce made from a roux and milk. Cook the sweetbreads gently in the sauce for about twenty minutes.

5. Remove the sweetbreads from the pan and transfer them to a stewpan. Set them aside and keep them warm in a bain-marie, or a hot water bath.

6. Next, reduce the sauce in the pan by simmering it over low heat. In a separate bowl, mix together the yolks of four eggs, one and a half ounces of butter, and a teaspoonful of glaze.

7. Pass the egg mixture through a sieve to ensure a smooth consistency. Pour the mixture into the reduced sauce, stirring continuously to combine. This will create a rich, silky sauce.

8. Pour the sauce over the sweetbreads in the stewpan, ensuring they are well coated. Keep the sweetbreads warm in the bain-marie until ready to serve.

9. Prepare a good Risotto all'Italiana (No. 190) according to your favorite recipe. Risotto is a popular Italian rice dish cooked slowly with broth until it reaches a creamy consistency.

10. Decorate the inside of a border mould with slices of truffle. Transfer the cooked risotto to the mould, gently pressing it down to ensure it takes the shape. Place the mould in a moderate oven to warm through.

11. Once the risotto is warm, carefully turn it out onto a serving dish. The slices of truffle will create an elegant presentation.

12. Arrange the sweetbreads on top of the risotto, creating a beautiful centerpiece. Fill the center of the dish with quenelles of fowl and Espagnole sauce. Quenelles are small dumplings made from a mixture of finely ground meat or fish, eggs, and breadcrumbs.

13. Serve the Animelle All'italiana dish immediately, allowing your guests to enjoy the combination of flavors and textures.

Similar Recipe Dishes:

If you enjoy the flavors of Animelle All'italiana, you might also appreciate other delicate and flavorful Italian dishes. Some similar recipe dishes to explore include veal liver with onions, osso buco alla Milanese, or fegato alla veneziana, which is liver sautéed with onions and white wine.

Additionally, if you enjoy the richness of sweetbreads, you might want to try classic French dishes such as sweetbreads à la crème or sweetbread terrine with mushrooms.

Remember, the key to enjoying Animelle All'italiana is savoring the delicate flavors and exquisite textures that make this dish so special.

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