Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa (Mario Batali) |
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Prep Time: 210 Minutes Cook Time: 10 Minutes |
Ready In: 220 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound lamb sweetbreads, cleaned |
1 bulb fennel, coarsely chopped, plus 1/2 bulb, thinly sliced |
2 carrots, coarsely chopped |
2 ribs celery, coarsely chopped |
6 cloves garlic, peeled and left whole |
1 onion, coarsely chopped, plus 1 onion, thinly sliced |
4 cups white wine |
2 white wine vinegar |
1 teaspoon mustard seed |
1 teaspoon fennel seed |
1 teaspoon celery seed |
pinch of red chile flakes |
1 teaspoon black peppercorns, plus freshly ground black pepper, to taste |
1 tablespoon salt, plus more to taste |
2 quarts water |
1 teaspoon thyme leaves |
5 sage leaves |
1 sprig rosemary |
1 liter extra-virgin olive oil, for frying |
1 cup semolina flour |
1 cup quick mixing flour |
3 lemons, cut into quarters |
Directions:
1. Soak the sweetbreads in several changes of cold water for 2 hours. Remove from the water bath and press between 2 plates.
2. In a large fish poacher or other pot, combine the chopped fennel, carrots, celery, 6 cloves garlic, chopped 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 minutes. Add the thyme, sage and rosemary and cook 5 minutes more. Strain out the solids and return to a boil. Add the sweetbreads and return to a simmer. Cook about 10 minutes, then drain and set aside.
3. In a tall-sided pot, heat the olive oil to 375 degrees F.
4. Combine the semolina and quick mixing flour in a shallow bowl or plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mixture and cook in the hot oil until golden brown, working in batches if necessary to avoid overcrowding the pan. Remove the fried foods with a spider or slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.
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