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No. 124. Animelle Al Sapor Di Targone (lamb's Fry) Recipe

No. 124. Animelle Al Sapor Di Targone (Lamb's Fry)

Animelle Al Sapor Di Targone, also known as Lamb's Fry, is a delightful Italian dish that combines the tenderness of lamb's sweetbread with the rich flavors of bacon, ham, and aromatic spices. This dish has a long history in Italian cuisine and continues to be enjoyed by many. In this recipe, we will explore the traditional preparation and cooking techniques to create a delectable Lamb's Fry.

Fun Fact: Lamb's Fry, despite its name, does not actually contain any fried elements. Instead, it is a slow-cooked and braised dish that guarantees maximum flavor and tenderness.

Ingredients:
- Lamb's fry (sweetbread and a small amount of liver)
- Larding bacon
- Ham
- Garlic
- Spices (such as pepper, nutmeg, or cloves)
- Fresh herbs (such as parsley, thyme, or rosemary)
- Butter
- Flour
- Stock (preferably a rich meat or vegetable stock)

Preparation:
1. Start by preparing the lamb's fry. Ensure that you have mostly sweetbread and only a small amount of liver. Sweetbread is the more tender and desirable part of the lamb's fry.
2. Take each piece of lamb's fry and lard it with strips of bacon and ham. Larding involves inserting thin strips of fat (bacon and ham in this case) into the meat to add moisture and flavor.
3. Next, roll the larded lamb's fry in a mixture of finely chopped herbs and a pinch of pounded spice. Use a combination of your favorite herbs such as parsley, thyme, or rosemary. You can also add spices like ground pepper, nutmeg, or cloves for an extra kick of flavor.
4. Once the lamb's fry is thoroughly coated in the herb and spice mixture, dip each piece in flour to create a light coating. This will help seal in the flavors and ensure a golden-brown glaze during cooking.

Cooking:
1. In a large, deep skillet or braising pan, heat some butter over medium heat. Add a few bits of bacon and ham to enhance the flavors even further.
2. Place the coated lamb's fry into the pan, making sure they are evenly spaced apart. Add a bay leaf and a clove of garlic with two cuts to infuse the dish with a subtle garlic aroma. Be careful not to leave the garlic in for longer than ten minutes, as it can overpower the flavors.
3. Pour in enough stock to cover the lamb's fry partially. A rich meat or vegetable stock works best to enhance the taste of the dish. The stock will help braise the lamb's fry, adding moisture and developing a glossy glaze during the cooking process.
4. Cook the lamb's fry in the stock for a prolonged period over low heat. This slow braising method will ensure that the meat becomes tender and succulent. As the lamb's fry cooks, the stock will reduce and intensify in flavor, creating a delicious sauce.
5. Continuously baste the lamb's fry with the liquid from the pan to ensure even cooking and to keep the meat moist and flavorful.
6. Cook the lamb's fry until it is well glazed over, indicating that it has absorbed the flavors of the stock and developed a golden-brown exterior. The cooking time will depend on the size and thickness of the lamb's fry pieces, but it is generally recommended to cook them for approximately 30-40 minutes.
7. Once cooked, remove the lamb's fry from the pan and serve it with Tarragon sauce (No. 8). The herbal and slightly tangy flavors of Tarragon sauce perfectly complement the richness of the lamb's fry.

Fun Fact: Tarragon sauce is made using tarragon leaves, vinegar, and mayonnaise or yogurt. It adds a refreshing and zesty touch to the dish.

Similar Recipe Dishes:
- Calf's Liver with Bacon and Onions: A classic dish where calf's liver is sautéed with onions and bacon, creating a harmonious combination of flavors and textures. Perfect for those who enjoy the taste of offal dishes.
- Veal Sweetbreads in Cream Sauce: A luxurious and creamy dish that features tender veal sweetbreads cooked in a rich white wine and cream sauce. This recipe highlights the delicate flavor and smooth texture of sweetbreads.
- Fried Chicken Livers: For those who prefer a crispy and more straightforward preparation, fried chicken livers offer a delightful alternative. These bite-sized pieces are seasoned, lightly coated in flour or breadcrumbs, and then fried until golden brown and crispy.

Enjoy the unique flavors and textures of No. 124. Animelle Al Sapor Di Targone (Lamb's Fry) and explore the diverse world of offal dishes with these similar recipe ideas!

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