sweetbreads with lemon (animalla di vitello fritta al lim
| Measure | Ingredient |
|---|---|
| 2 pounds | Sweetbreads, soaked, trimmed, blanched, and |
| ½ cup | Oil |
| ½ cup | Lemon juice |
| 1 tablespoon | Chopped thyme (or 1 teaspoon dried) |
| 1 | Bay leaf, crumbled |
| 10 | Basil leaves |
| 1 | Clove garlic, crushed in sliced the garlic-press |
| 1 teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| Flour | |
| 6 tablespoons | Butter |
| 2 | Lemons, quartered |
A MARINADE
Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly, and dust with flour. Heat the butter in a very large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter, pour the butter in the pan over them and garnish with the lemon quarters.
Serves 6.
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Posted by Stephen Ceideburg; December 22 1990.
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