Recipe by Daniele D'Alberto: Sweetbreads, pumpkin, almonds, and sherry
Ingredients for 4 people
- 1 kg lamb sweetbreads
- 200 g almonds
- 100 g parsley leaves
- 3 broccoli florets
- 50 g cooking liquid
- 100 g panko breadcrumbs
- 300 g pumpkin
- 1 bitter almond
Procedure
To cook the sweetbreads
Make a classic vegetable stock, flavored with citrus fruits and anise. Bring to a boil, add the sweetbreads and cook for about 30 minutes.
Drain and, while still hot, remove the protective skin. Once cleaned, coat with egg white, flour, and panko breadcrumbs.
For the almond sauce
Toast the almonds at 160°C for about 10 minutes. Put them in a food processor and add extra virgin olive oil.
Once the desired consistency is reached, sieve to obtain a smooth and homogeneous sauce.
For the cooking liquid
Toast the lamb bones in the oven. Transfer everything to a pot and deglaze with red wine.
Add water and leave to reduce for about 48 hours.
Strain to remove any impurities. Add the sherry and leave to cool in the fridge.
For the parsley sauce
Fry the oil and garlic. Add the parsley and cook for a few minutes. Add cold water and blend for about 4 minutes. Drain and season with pepper.
For the pumpkin sauce
Clean the pumpkin, remove the seeds, and cook in a saucepan without adding any seasoning.
Allow the water to evaporate. Blend and season with salt, white pepper, garlic-flavored oil, and extra virgin olive oil.
Dish Composition
Fry one of the two sweetbreads in seed oil. Glaze the second one in the sherry-flavored sauce. Plate with the rest of the ingredients, pumpkin sauce, almond sauce, parsley, and blanched vegetables. Grate a pinch of bitter almonds over the fried sweetbreads.
