Sweetbreads (Animella Di Vitello)

Title:
Sweetbreads (Animella Di Vitello)

Yield:
1 Servings

Categories:
Italian,
Veal




Ingredients:





     1    Free Flow Recipe






 I was looking through an Italian cookbook for an Alfredo sauce (no


 luck there) and ran across a section on sweetbreads.  Here's a short


 run down on what they are, how to prepare them for cooking and three


 recipes. Veal sweetbreads are more tender and flavorful than any


 other variety and are the type most commonly found in American


 markets.


 


 Sweetbreads are very similar to brains in texture and flavor.


 However, they are somewhat less delicate, and the receive the same


 preliminary preparation and generally the same cooking treatment.  A


 whole sweetbread is the thymus gland of the animal and consists of 2


 nodules, or lobes, of which the more rounded is the tenderest and


 best part.  This choicer lobe is sometimes available separately,


 although it is more expensive.


 


 If sweetbreads are to be sauteed or broiled, first soak them in


 several changes of cold water for 2 hours.  Drain and carefully


 remove as much as possible of th membrane that covers them, being


 careful not to dig into the tender flesh.  Soak them again in cold


 water acidulated with lemon juice or vinegar and again remove was


 much of the membrane as possible. Cut off the connective tubes and


 then blanch the sweetbreads over low heat for 15 minutes in lightly


 salted water acidulated with lemon juice (about 1 tablespoon of lemon


 juice to 1 quart of water).  The water should be maintained at a


 point just below a simmer; do not boil. Drain and plunge them in cold


 water for 5 to 10 minutes.  They are now ready to be sliced and


 sauteed.


 


 Sauteing is the more popular method of cooking sweetbreads.  If,


 however, they are to be braised, blanching them is not necessary.


 


 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip