Animelle Di Vitello Recipe
Recipe information
Make Animelle Di Vitello in just 1h 30m. veal sweetbreads, maitake, marsala jus
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Ingredients
Sweetbreads
Maitake Mushrooms
Marsala Jus
Preparing Sweetbreads
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. 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. 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
Making Marsala Jus
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
6. Plate the Dish
On a serving plate, arrange the fried sweetbreads, top with sautéed maitake mushrooms, and drizzle with Marsala jus. Serve immediately.
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