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ItalianRoman

Fried Sweetbreads

An easy recipe for fried sweetbreads with mushrooms. Chef Max Mariola shows how to prepare and cook sweetbreads (animelle) with button mushrooms, garlic, rosemary, and clarified butter. Serve as an appetizer with a glass of chilled white wine.

Difficulty
medium

Ingredients

10 items
  • SweetbreadsSweetbreads from suckling calf or lamb; keep in cold water for at least 2 hours before blanching.
  • Button MushroomsClean with damp paper; trim bottoms.
  • FlourFor dredging; can substitute rice flour for gluten-free.
  • 1 pcsGarlic1 clove, crushed.
  • 2 pcsRosemary2 sprigs.
  • 2 pcsFresh Spring Onions(optional) — Optional; if available, add with mushrooms.
  • OilFor cooking mushrooms; use plenty.
  • Clarified ButterFor frying sweetbreads.
  • SaltTo taste; add after cooking.
  • Black PepperTo taste; add after cooking.

Method

  1. Keep the sweetbreads in cold water for at least 2 hours to remove the blood.
  2. Blanch the sweetbreads in salted boiling water to make removing the membrane easier.
  3. Remove the membrane from the sweetbreads.
  4. Cut the sweetbreads into pieces (larger ones into quarters, smaller ones into halves).
  5. Clean the button mushrooms with damp paper towels, trim the bottoms, and wipe clean.
  6. Heat plenty of oil in a wok. Add the mushrooms, fresh spring onions, rosemary sprigs, and crushed garlic cloves. Cook without salt until the mushrooms are dry and lightly colored.
  7. Dredge the sweetbread pieces in flour (or rice flour for a gluten-free version).
  8. In a separate pan, heat clarified butter and fry the floured sweetbreads until golden brown and crunchy.
  9. Season the sweetbreads with salt and black pepper.
  10. Combine the mushrooms and sweetbreads. Adjust seasoning if needed.
  11. Serve immediately with chilled white wine.