Products on sale!
How it works
Tuduu
  • Shop
Do you have a business?
Tuduu
Tuduu

Contacts

DrillDown s.r.l. viale Isonzo, 8, 20135 – Milano (MI)

C.F./P.I. 12392590969

Info

About Us

How it works

Social

Instagram

Facebook

Linkedin

Terms and conditions marketplace tuduu.it

Terms and Conditions Mobile App

Privacy Policy

Return policies

Become a partner

  1. Sweetbreads with Beer and Carrot Cream

Preparation

Descrizione

Home
Recipes
Maltese
Sweetbreads with Beer and Carrot Cream

Sweetbreads with Beer and Carrot Cream

@maltese
Category: Main courses

A refined and complex dish that combines the delicacy of sweetbreads with the sweetness of carrot cream, enriched with a hazelnut sauce and scented with dill.

Difficulty: Difficult
Cooking time: 75 minCooking: 75 min
Preparation time: 30 minPreparation: 30 min
Country: Italia
maltese
@maltese

Ingredients

No. Servings
  • Sweetbreads500g
  • Carrots400g
  • Beer
    Beer500ml
  • Bay leaves2unit
  • Thyme1unit
  • Coriander seeds5unit
  • Saltto taste
  • Extra virgin olive oilto taste
  • Lemon juiceto taste
  • Clarified butter30g
  • Garlic1unit
  • Hazelnut paste20g
  • Reduced broth or brown stock50ml
  • Toasted hazelnuts30g
  • Dillto taste

Purchasable products

  1. STEP 1 OF 9

    Soak the sweetbreads under running water for at least 2 hours.

  2. STEP 2 OF 9

    Clean the carrots, place them on a sheet of baking paper, sprinkle with salt, drizzle with a little oil, close the parcel and wrap it in a sheet of aluminum foil.

  3. STEP 3 OF 9

    Bake the carrots at 180 °C for about 40 minutes.

  4. STEP 4 OF 9

    Remove the carrots from the oven and blend them into a cream with a few drops of lemon juice. Adjust the salt if needed.

  5. STEP 5 OF 9

    Drain the sweetbreads and transfer them to a saucepan, cover them completely with beer; add bay leaves, thyme, a few crushed coriander seeds, salt, and cook on low heat for 30-35 minutes.

  6. STEP 6 OF 9

    Drain the sweetbreads, place them on a tray, cover with a sheet of baking paper, place a weight on top so that all excess liquids are expelled, and let them cool.

  7. STEP 7 OF 9

    Dry the sweetbreads with kitchen paper, remove the skin covering them, cut them into irregular pieces, and brown them in a pan with clarified butter and garlic until a crust forms.

  8. STEP 8 OF 9

    Melt a tablespoon of hazelnut paste in reduced broth or brown stock over the heat to make a sauce.

  9. STEP 9 OF 9

    Distribute the carrot cream on the plates, add the sweetbreads, toasted hazelnuts, sauce, and garnish with dill.

Suggestions

  • Saucepan

  • Blender

  • Baking paper

  • Aluminum foil

  • Pan

General Information

Storage notes

Store in the fridge

Origin

Italia, Lazio

Analysis

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
  • Westmalle Tripel 75 cl (Bottle 75 cl)

    Westmalle Tripel 75 cl (Bottle 75 cl)

    1 product
    £ 11.31
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Energy (kcal)127.34
Carbohydrates (g)17.06
of which Sugars (g)7.75
Fat (g)4.19
of which Saturates (g)0.9
Protein (g)5.66
Fiber (g)5.5
Sale (g)0.02
  • Proteins
    5.66g·17%
  • Carbohydrates
    17.06g·53%
  • Fats
    4.19g·13%
  • Fibers
    5.5g·17%