A refined and complex dish that combines the delicacy of sweetbreads with the sweetness of carrot cream, enriched by a hazelnut sauce and scented with dill.
Soak the sweetbreads under running water for at least 2 hours.
Clean the carrots, place them on a sheet of parchment paper, sprinkle with salt, brush with a little oil, close the parcel and wrap it in aluminum foil.
Bake the carrots at 180 °C for about 40 minutes.
Remove the carrots from the oven and blend them into a cream with a few drops of lemon juice. Adjust salt if needed.
Drain the sweetbreads and transfer them to a saucepan, cover completely with beer; add bay leaf, thyme, some crushed coriander seeds, salt, and cook over low heat for 30-35 minutes.
Drain the sweetbreads, place them on a tray, cover with a sheet of parchment paper, place a weight on top so that all excess liquid is expelled, and let them cool.
Dry the sweetbreads with kitchen paper, remove the thin membrane covering them, cut into irregular pieces and brown them in a pan with clarified butter and garlic until a crust forms.
Melt a tablespoon of hazelnut paste in reduced broth or brown stock over the heat to make a sauce.
Spread the carrot cream on plates, add the sweetbreads, toasted hazelnuts, the sauce, and scent with dill.
Saucepan
Blender
Parchment Paper
Aluminum Foil
Pan
Keep refrigerated
Italy, Lazio
| 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 |
