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Sweetbreads with Mint-Scented Artichokes and Tuna Sauce
by Bruno Barbieri Chef · 513K subscribers on YouTube
A delicate and elegant dish: sweetbreads boiled, then sautéed in noisette butter, served with mint-scented artichokes and a creamy tuna sauce. Perfect as an appetizer or main course.
- Difficulty
- medium
Ingredients
20 items- WaterFor boiling sweetbreads and for the sauce
- VinegarTo acidulate the boiling water
- 1 pcsLemonOne slice for the boiling water
- SaltTo taste
- Parsley(optional) — For the boiling water
- AnimelleSweetbreads, previously soaked in water and milk for at least one night
- CarciofiArtichokes, cleaned and cut into wedges
- 1 pcsGarlicOne clove in its skin (in camicia)
- Extra Virgin Olive OilFor cooking artichokes and sauce, plus drizzle for serving
- MintFresh mint
- Marjoram(optional) — Marjoram
- PepperTo taste
- CapersFor the sauce
- AnchoviesAnchovies, for the sauce
- TunaTuna, for the sauce
- MayonnaiseMayonnaise, for the sauce
- ButterFor cooking the sweetbreads (noisette)
- Bay Leaves(optional) — Bay leaf, for flavoring the butter
- Sage(optional) — Sage, for flavoring the butter
- Onion(optional) — A small piece of onion or shallot for the butter
Method
- Prepare water for boiling the sweetbreads: add vinegar, a slice of lemon, salt, and parsley. Bring to a boil.
- Add the sweetbreads (previously soaked in water and milk for at least one night) and boil for about 15 minutes.
- Meanwhile, clean the artichokes, remove the outer leaves and choke, and cut into wedges.
- In a pan with extra virgin olive oil, sauté a clove of garlic in its skin. Add the artichoke wedges and sauté quickly.
- Add fresh mint and marjoram, season with salt and pepper. Continue cooking without adding liquid until the artichokes are browned and tender.
- Prepare the tuna sauce: blend capers, anchovies, a little water, olive oil, tuna, and mayonnaise until smooth and creamy.
- Cool the boiled sweetbreads in ice water, then clean them by removing the outer membrane. Cut into large pieces.
- In another pan, melt butter with bay leaf, sage, and a piece of onion. When the butter turns hazelnut color (noisette), add the sweetbreads and brown quickly on all sides.
- To plate: brush the tuna sauce on the plate, arrange the artichokes in a sunburst pattern, place the sweetbreads on top, garnish with fresh herbs and a drizzle of extra virgin olive oil.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
