cookbooks

No. 123. Minuta Alla Milanese (lamb's Sweetbread) Recipe

Title: Minuta Alla Milanese (Lamb's Sweetbread) Recipe

Introduction:
Minuta Alla Milanese, also known as lamb's sweetbread, is a traditional Italian dish that is often enjoyed in Milan, a city famous for its culinary heritage. This recipe combines tender lamb's sweetbread with a flavorful sauce, creating a mouthwatering dish that will delight your taste buds. With the addition of Chablis wine and a variety of herbs, this recipe offers a rich and aromatic experience.

Fun Facts:
- Lamb's sweetbread refers to the thymus or pancreas gland of the lamb, which has a delicate texture and a mild flavor.
- Minuta Alla Milanese is a popular dish among meat lovers in Italy, specifically in the Lombardy region where Milan is located.
- The name "Minuta" refers to the small, bite-sized pieces of lamb's sweetbread used in this recipe.
- Milan is well-known for its fine dining, and this dish showcases the city's commitment to using high-quality ingredients and traditional cooking techniques.

Recipe: Minuta Alla Milanese (Lamb's Sweetbread)

Ingredients:
- Lamb's sweetbread, approximately 1 lb
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1/2 cup Chablis wine (or any dry white wine)
- 1 cup good quality stock (chicken or vegetable)
- Salt, to taste
- Juice of 1 lemon
- Assorted fresh herbs (such as thyme, rosemary, and parsley), chopped
- Optional: 1/2 cup cooked cocks' combs and fowls' livers, cut into small pieces
- Risotto all'Italiana (No. 190) for serving as a border

Instructions:

1. Prepare the Lamb's Sweetbread:
- Rinse the lamb's sweetbread under cold water to remove any impurities.
- Trim off any excess fat or membranes.
- Cut the sweetbread into bite-sized pieces, roughly the size of a filbert.

2. Fry the Sweetbread:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the lamb's sweetbread pieces and cook until slightly browned, about 5 minutes.

3. Deglaze the Skillet:
- Pour in the Chablis wine, scraping the bottom of the skillet to release any flavorful bits.
- Allow the wine to reduce by half.

4. Prepare the Sauce:
- Add the stock, salt, and a squeeze of lemon juice to the skillet.
- Stir in the chopped herbs, reserving some for garnish.
- Optional: If using, add the cocks' combs and fowls' livers to the skillet.
- Simmer the sauce over low heat until it thickens slightly and the flavors meld together, approximately 10 minutes.

5. Thicken the Sauce:
- In a separate small pan, melt the remaining 2 tablespoons of butter over low heat.
- Whisk in an equal amount of flour until smooth and creamy.
- Add this butter and flour mixture to the skillet and continue to cook for an additional 5 minutes, stirring occasionally.

6. Serve the Minuta Alla Milanese:
- Prepare Risotto all'Italiana (No. 190) as a border around the serving plate.
- Place the cooked Lamb's Sweetbread, sauce, and optionally cooked cocks' combs and fowls' livers in the center of the plate.
- Garnish with remaining fresh herbs.

Serve the Minuta Alla Milanese hot and enjoy the delectable combination of flavors and textures.

Similar Recipe Dishes:
- Trippa alla Milanese: A traditional Milanese dish made with beef tripe, tomatoes, onions, and beef broth. It is often simmered for hours to enhance the flavors.
- Osso Buco: Another famous Milanese dish featuring braised veal shanks cooked with vegetables, white wine, and broth. The meat becomes tender and flavorful, while the marrow inside the bones adds richness to the dish.

These dishes represent the rich culinary tradition of Milan, showcasing the city's passion for creating delicious and hearty recipes using local ingredients.

Vote

1
2
3
4
5

Viewed 1826 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce