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Sweetbreads With A Toasted Tomato, Garlic And
Lentil Ragu
1
1
1
−1/2 Pound Calf's sweetbreads; soaked, blanched, and trimmed
Quart Court bouillon
Cup Flour
Salt; to taste
Freshly−ground black pepper; to taste
1
4
1
2
1
1
2
3
2
/2 Cup Olive oil
Roma tomatoes; split in half
Roasted garlic head; cloves removed
Shallots; thinly sliced
Cup Blanched green lentils
/2 Cup Red wine
Cup Veal reduction
Tablespoon Finely−chopped parsley
Tablespoon Cold butter
Place the sweetbreads in the court bouillon and poach them for 20 to 25
minutes. Remove the sweetbreads and press them between two plates with a 2
pound weight on top. Place the sweetbreads in the refrigerator and chill
completely. After the sweetbreads are chilled cut the sweetbreads into
nuggets or small pieces. Season the flour with salt and pepper. Dredge the
sweetbreads in the seasoned flour, covering each side completely. Set the
sweetbreads aside. Season the tomatoes with olive oil, salt and pepper.
Place on a baking sheet and roast for 15 minutes. Remove from the oven and
cool. After the tomatoes have cooled, julienne the tomatoes. In a saute pan,
heat 2 tablespoons of the olive oil. When the oil is hot, add the tomatoes,
garlic, shallots and lentils. Saute for 2 minutes. Season with salt and
pepper. Add the red wine and cook for 1 minute. Add the veal reduction and
bring up to a simmer. Simmer the sauce for 2 to 3 minutes. Stir in the
parsley and butter. In a second saute pan, heat the remaining olive oil.
When the oil is hot, saute the sweetbreads until crispy, about 2 to 3
minutes. Remove the sweetbreads from the oil with a slotted spoon. Add the
crispy sweetbreads to the ragu and cook for 1 minute. Serve the sweetbreads
immediately. This recipe yields 4 servings.
Sweetbreads With A Toasted Tomato, Garlic And Lentil Ragu
613
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