Crispy Sweetbreads with White Bean Ragout Recipe : Emeril Lagasse : Recipes : Food Network

Ingredients

  • 1 ½ pounds calf's sweetbreads
  • 1 quart court bouillon
  • 1 cup flour
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons plus ¼ cup olive oil
  • ½ cup chopped shallots
  • + 8 more ingredients
    • 1 teaspoon chopped garlic
    • 1 cup chopped tomatoes, peeled and seeded
    • 1 teaspoon chopped fresh thyme
    • 1 cup dried navy white beans, cook until tender and cooled (yields about 2 cups cooked)
    • ½ cup dry red wine
    • 2 cups veal reduction
    • 2 tablespoons cold butter
    • 1 tablespoon finely chopped fresh parsley leaves

Soak the sweetbreads in cold water for 2 hours to clean them. Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between 2 plates with a 2 pound weight on top. Place the sweetbreads in the refrige...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network