Sweetbreads with lemon (animalla di vitello f
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sweetbreads, soaked, trimmed, blanched, and sliced |
| 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 the garlic-press | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| Flour | ||
| 6 | tablespoons | Butter |
| 2 | Lemons, quartered | |
Directions
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.