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No. 92. Tenerumi D'agnello Alla Villeroy (tendons Of Lamb) Recipe

No. 92. Tenerumi D'agnello Alla Villeroy (Tendons of Lamb)
Recipe Length: 3852 characters

History:
Tenerumi D'agnello Alla Villeroy, or Tendons of Lamb in Villeroy Sauce, is a classic Italian dish that has been cherished for centuries. Lamb has long been a prominent protein choice in Italian cuisine, and this unique preparation showcases the tendons of the lamb breast near the ribs, making it a truly special and flavorful delicacy.

The recipe gets its name from the Villeroy sauce, which is a velvety sauce made with butter and stock. The "Villeroy" reference likely comes from the famous Villeroy & Boch porcelain, which was highly regarded in Europe during the late 18th and early 19th centuries. The dish being served on elegant porcelain seems to have influenced the naming of this dish.

Fun Facts:
1. Tenerumi D'agnello Alla Villeroy is believed to have originated in Northern Italy, particularly in the culinary regions of Piedmont and Lombardy.
2. "Tenerumi" refers to the tender, gelatinous tendons found in the lamb breast. These tendons give the dish a unique texture and richness.
3. The Villeroy sauce used in this recipe is also associated with other iconic dishes like Chicken Villeroy and Sweetbreads Villeroy.

Now, let's dive into the intricate and delicious recipe of Tenerumi D'agnello Alla Villeroy:

Ingredients:
- Tendons of lamb
- Eggs
- Bread crumbs
- Truffles (optional, but highly recommended)
- Butter
- Stock
- Villeroy sauce (No. 18)
- Chopped mint (optional)

Instructions:

1. Start by slightly cooking the tendons. This can be done by either simmering them in a pot of lightly seasoned water or by braising them until tender. The cooking time will vary, but it generally takes around 1 to 2 hours.

2. Once the tendons are cooked, place them between two dishes and press them gently. This step helps the tendons to set and retain their shape. Allow them to cool completely before proceeding.

3. After the tendons are cold, cut them into well-shaped pieces. You can either opt for uniform rectangular cuts or cut them into smaller, bite-sized portions. This will depend on your preference and presentation style.

4. Prepare the Villeroy sauce (No. 18). This sauce is a rich and creamy combination of butter and stock. Ensure it is well-seasoned to enhance the flavors of the dish. Set the sauce aside.

5. In a separate bowl, beat the eggs. In another bowl, place the bread crumbs. Optional: For an added burst of flavor and aroma, mix a teaspoonful of chopped mint and a tablespoonful of chopped truffles with the bread crumbs.

6. Dip each piece of tendon into the Villeroy sauce to coat it thoroughly. Then, roll them in the beaten eggs, followed by a coating of bread crumbs (and optional mint and truffle mixture). Ensure each piece is well-coated with the egg and the bread crumbs.

7. Heat a generous amount of butter in a skillet over medium heat. Gently sauté the coated tendons until they turn golden brown on all sides. Be careful not to overcrowd the skillet; work in batches if necessary.

8. Once the tendons are cooked to perfection, remove them from the skillet and place them on a plate lined with paper towels. This will help remove any excess grease and keep them crispy.

9. Just before serving, transfer the tendons to a serving dish. You can pour a ladleful of very good clear gravy over the tendons to enhance their succulence and add more depth of flavor.

And there you have it! Your No. 92. Tenerumi D'agnello Alla Villeroy is ready to be enjoyed.

Similar Recipe Dishes:
Tenerumi D'agnello Alla Villeroy shares some similarities with other classic Italian dishes that highlight the richness of lamb and the velvety goodness of Villeroy sauce. Here are a few related recipe dishes you might enjoy exploring:

1. Chicken Villeroy: Similar to Tenerumi D'agnello Alla Villeroy, this dish features chicken cutlets dipped in Villeroy sauce and then coated with breadcrumbs and sautéed to perfection. The result is a tender and flavorful chicken dish with a delightful crunch.

2. Sweetbreads Villeroy: Sweetbreads, delicate offal meat from the thymus or pancreas of animals, are also prepared with Villeroy sauce in this dish. The sweet, creamy flavors of the sweetbreads combined with the velvety Villeroy sauce create a delightful combination.

Both of these dishes are worth exploring if you have developed a fondness for the unique flavors and textures of Tenerumi D'agnello Alla Villeroy.

Enjoy the exquisite tendons of lamb in Villeroy sauce, and let this traditional Italian dish transport you to the wonderful world of fine Italian cuisine. Buon appetito!

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