Crisp veal sweetbread medallions with forest mushrooms - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Stefano Zimei

ingredients

For the sweetbreads:

2 tablespoons canola oil

6 3-ounce pieces veal sweetbreads, blanched and pressed overnight 1 cup
panko breadcrumbs (*)

Salt and pepper to taste

For the forest mushrooms:

1 1/2 cups truffle juice

1/4 teaspoon sherry vinegar

1 shallot, peeled and minced

1/4 cup sliced chanterelle mushroom

1/4 cup sliced maitake mushrooms (*)

1/4 cup sliced Lobster mushrooms

2 tablespoons white truffle oil (*)

2 tablespoons chopped Summer truffles (*)

2 tablespoons chopped parsley

Salt and pepper to taste

For the salad:

2 bunches frisee, white leaves only

1 tablespoon extra olive oil

1/2 teaspoon sherry vinegar

Small bunch chives, minced

Salt and pepper to taste

For the dish:

Sliced Perigord truffles (**)

Chopped parsley

(*)Available in Japanese markets.

(**)Available through Urbani Truffles Inc. at (718) 392-5050.

directions

For the sweetbreads, in a medium saute pan, heat the canola oil over medium-high heat. Liberally coat the sweetbreads with breadcrumbs. Season and sear the sweetbreads on both sides until golden brown. Remove from the heat, and, using a slotted spatula, transfer the sweetbreads to a paper towel-lined half sheet pan, and set aside to drain.

For the forest mushrooms, preheat the oven to 350 degrees. In a medium, ovenproof saute pan over medium heat, combine the truffle jus, sherry vinegar and shallot and bring to a simmer. Add the mushrooms and bring to a simmer. Add the sweetbreads, season, and bring to a simmer. Remove from the seat and transfer to the oven until warmed through, about eight minutes. Remove from the heat, and, using a slotted spoon, transfer the sweetbreads and mushrooms to a bowl, and reserve keeping warm. Return the mushroom jus to medium heat and simmer until reduced to 1/4 cup, about 25 minutes. Add the truffle oil, chopped truffles, and chopped parsley and stir to combine. Season and reserve keeping warm.

For the salad, in a small bowl, combine the frisee, extra virgin olive oil, sherry vinegar, and chives and toss to coat. Season and set aside.

To serve, spoon some mushrooms and black truffle slices in the center of a plate and spoon some mushroom jus reduction on top. Set a sweetbread medallion in the center, top with some frisee, and garnish with truff[es and parsley.

Barola

Bartolo Mascarella

Piedmont Italy 1990