John Myers
Animelle Di Vitello – Sweetbreads
The perfect animelle di vitello – sweetbreads recipe with a picture and simple step-by-step instructions.
- 600 g Sweetbreads
- 1 Pc. Garlic cloves
- 2 Pc. Rosemary sprigs
- 3 tbsp Flour type 405
- 2 tbsp Clarified butter
- Salt pepper
- Put the sweetbreads in 1l of cold water and bring to the boil. Reduce heat and simmer for 3 minutes. Turn off the stove and let it steep for 15 minutes.
- After the time, take it out and quench with cold water and let it sit in the cold water for a few minutes. Drain. Remove the skins and tendons with the knife – clean the sweetbreads. You can do this before cooking, but I think it’s faster and better with cooked sweetbreads. For further use, cut the sweetbreads either into pieces or slices.
- For the animelle, the Italian way, cut into pieces and turn in flour. Fry in clarified butter. Add garlic and rosemary, sauté briefly, season with salt and pepper and serve with salad. Currently there was asparagus.
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