cookbooks

No. 115. Animelle Lardellate (sweetbread) Recipe

History of No. 115 Animelle Lardellate (Sweetbread) Recipe:

The origins of the No. 115 Animelle Lardellate (Sweetbread) recipe can be traced back to traditional European cuisine. Sweetbreads, which are organ meats typically derived from the thymus and pancreas of animals, have long been a delicacy in many culinary cultures. The sweet, delicate flavor and tender texture of sweetbreads make them highly sought after by adventurous food enthusiasts.

The technique of larding, which involves inserting thin strips of fat, such as bacon, into meat or poultry, has been practiced for centuries as a means to enhance flavor and moisture. Combining the larding technique with the preparation of sweetbreads creates a dish that truly showcases the artistry and skill of the chef.

The use of stock as a cooking liquid is a time-honored practice in European cooking. Slowly cooking the sweetbreads in a flavorful stock allows them to absorb the rich, savory essence, resulting in a more pronounced taste. Additionally, reducing the stock to a glaze provides a luscious coating that adds both visual appeal and intensifies the overall flavor profile.

Fun Facts about Animelle Lardellate (Sweetbread):

1. The term "sweetbread" is derived from "sweetmeat," which historically referred to any type of organ meat.

2. Animals commonly used for sweetbreads include veal, lamb, and pork, although beef sweetbreads are also occasionally enjoyed.

3. Properly preparing sweetbreads involves several steps, including soaking in cold water, blanching, and carefully removing any excess membrane or connective tissue.

4. The larding process can be considered an art form, as skilled chefs meticulously thread long, thin needles through the sweetbreads to insert strips of bacon.

5. Sweetbreads are highly versatile and can be prepared in various ways, such as frying, poaching, or braising.

Recipe for No. 115 Animelle Lardellate (Sweetbread):

Ingredients:
- 2 sweetbreads
- Larding strips (bacon or other fat)
- Stock (preferably veal or chicken)
- A macedoine of vegetables (mixed diced vegetables)

Instructions:

1. Begin by blanching the sweetbreads. Place them in a pot of boiling water and cook for 5 minutes. Remove from the water and transfer to a bowl of ice water to cool.

2. Once cooled, carefully remove any excess membrane or connective tissue from the sweetbreads. Take your time to ensure a clean and smooth appearance.

3. Preheat your oven to a low temperature, around 250°F (120°C), and line a baking dish with larding strips.

4. Take the larding strips and carefully thread them through the sweetbreads, ensuring they are evenly distributed. This step adds both flavor and moisture to the sweetbreads.

5. Place the larded sweetbreads in the prepared baking dish and pour in enough stock to partially submerge them.

6. Cover the dish with aluminum foil and slow cook in the preheated oven for approximately 2-3 hours or until the sweetbreads are tender and easily pierced with a knife.

7. While the sweetbreads are cooking, prepare a macedoine of vegetables by dicing a variety of your favorite vegetables into small, equal-sized pieces. Common vegetables for a macedoine include carrots, peas, potatoes, and green beans.

8. Towards the end of the sweetbread's cooking time, remove the foil and increase the oven temperature to 400°F (200°C). This step is crucial to create a beautifully glazed exterior.

9. Once the sweetbreads are cooked and nicely browned, remove them from the oven and let them rest for a few minutes before cutting them into three or four pieces.

10. Arrange the cut sweetbreads around a serving dish, ensuring the larding strips are prominently displayed and glazed over.

11. In the center of the dish, create a cup-shaped piece of bread and fill it with the prepared macedoine of vegetables. This arrangement adds both color and textural contrast to the presentation.

Simila recipe dishes:

- Sweetbread Escalope: Thinly sliced sweetbreads lightly coated in breadcrumbs and pan-fried until golden and crispy.
- Sweetbread Ravioli: A pasta dish stuffed with a creamy sweetbread filling, served with a delicious sauce or broth.
- Sweetbread and Mushroom Ragout: Sweetbreads and mushrooms sautéed in a flavorful sauce, served over rice or noodles.

These dishes further showcase the versatility of sweetbreads and provide opportunities for culinary creativity. Whether you choose to indulge in the classic Animelle Lardellate or explore other sweetbread recipes, each dish promises a unique experience for the adventurous gastronome.

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