animelle di vitello recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Antico Nuovo›Animelle Di Vitello Recipe

Animelle Di Vitello Recipe

Inspired by Antico Nuovo
Time1h 30m
Serves4

Animelle di vitello refers to veal sweetbreads, which are the thymus glands or pancreas of the veal, commonly used in Italian cuisine. This dish is typically characterized by its rich, delicate flavor and creamy texture, often served with sautéed mushrooms and a rich sauce. Here's how to make it at home.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sweetbreads

Maitake Mushrooms

Marsala Jus

Method

Preparing Sweetbreads

  1. 1

    Soak the Sweetbreads

    Rinse the veal sweetbreads under cold water and soak them in milk for at least 2 hours, preferably overnight, to remove any impurities.

  2. 2

    Blanch the Sweetbreads

    Bring a pot of salted water to a boil. Add the soaked sweetbreads and blanch for 5 minutes. Remove and place in ice water to cool. Drain and pat dry.

  3. 3

    Dredge and Fry

    In a bowl, mix flour, salt, and pepper. Dredge the sweetbreads in the flour mixture, dip in beaten eggs, then coat with breadcrumbs. Heat vegetable oil in a pan and fry the sweetbreads until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Cooking Maitake Mushrooms

  1. 4

    Sauté the Mushrooms

    In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add maitake mushrooms and fresh thyme. Cook until the mushrooms are golden and tender, about 5-7 minutes. Season with salt and pepper to taste.

Making Marsala Jus

  1. 5

    Prepare the Jus

    In a saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and sauté until translucent. Pour in the Marsala wine and simmer until reduced by half. Add the beef stock and continue to simmer until thickened slightly. Strain and season as needed.

Assembly

  1. 6

    Plate the Dish

    On a serving plate, arrange the fried sweetbreads, top with sautéed maitake mushrooms, and drizzle with Marsala jus. Serve immediately.

More from Antico Nuovo