Lamb Sweetbreads From Lupa (Animelle Fritti Di Lupa) Recipe
Servings: 4
Ingredients
- 1 1/2 lb lamb sweetbreads cleaned
- 1 x fennel bulb coarsely minced, plus
- 1/2 x fenel bulb thinly sliced
- 2 x carrots coarsely minced
- 2 x celery ribs coarsely minced
- 6 x garlic cloves peeled, left whole
- 1 x onion coarsely minced, plus
- 1 x onion thinly sliced
- 4 c. white wine
- 2 c. white wine vinegar
- 1 tsp mustard seed
- 1 tsp fennel seed
- 1 tsp celery seed
- 1 pch red chile flakes
- 1 tsp black peppercorns plus Freshly-grnd black pepper to taste
- 1 Tbsp. salt plus more to taste
- 2 quart water
- 1 tsp thyme leaves
- 5 x sage leaves
- 1 x rosemary sprig
- 1 lt extra-virgin extra virgin olive oil for frying
- 1 c. semolina flour
- 1 c. quick mixing flour
- 3 x lemons cut into quarters
Directions
- Soak the sweetbreads in several changes of cool water for 2 hrs. Remove from the water bath and press between 2 plates.
- In a large fish poacher or possibly other pot, combine the minced fennel, carrots, celery, 6 cloves garlic, minced onion, wine, vinegar, mustard seed, fennel seed, celery seed, chili flakes, peppercorns, salt and water and bring to a boil. Immediately reduce to a simmer and cook 20 min.
- Add in the thyme, sage and rosemary and cook 5 min more. Strain out the solids and return to a boil. Add in the sweetbreads and return to a simmer. Cook about 10 min, then drain and set aside.
- In a tall-sided pot, heat the extra virgin olive oil to 375 degrees.
- Combine the semolina and quick mixing flour in a shallow bowl or possibly plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mix and cook in the warm oil till golden, working in batches if necessary to avoid overcrowding the pan. Remove the fried foods with a spider or possibly slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.
- This recipe yields 4 servings.
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