Cooked Sweetbread Tartare | Riccardo Camanini

Ingredients for 4/6 people

• 1 whole veal kidney in its fat
• 720 ml aged Marsala wine
• 120 g chopped shallots
• 48 g Edmond Fallot mustard
• 15 ml Groppello vinegar
• 48 ml extra virgin olive oil, Casaliva variety
• 6 g pepper
• 24 g anchovy sauce
• 180 g poultry stock, kidney blood and fat as needed
• 18 g Acacia honey
• Fermented Nebbiolo peels in the testun

Method

Roast the veal kidney in its fat in an iron skillet, basting it frequently with the melting fat, for about 10/15 minutes, until the internal temperature reaches 45°C.

Let the kidney rest for about 15 minutes.

In a pot, reduce the Marsala wine with the shallots and pepper, to about half the volume, then strain.

Prepare a mixture with the flavored Marsala wine, mustard, vinegar, poultry stock, Acacia honey, anchovy sauce, bring to a boil, and set aside.

After 15 minutes of resting, cut the kidney into 4 large slices, finely chop 2 slices of kidney without fat to obtain a tartare.

Cut the remaining kidney into 3 cm cubes, then position and press it with the press, the juice that comes out should be added to the boiling sauce, allowing it to coagulate, add the oil to make it glossy and rather fatty... adjust the seasoning with salt.

Plate Composition

Place the kidney tartare on the plates, sprinkle with fermented Nebbiolo peels in the testun using a pastry cutter, dress with the obtained hot sauce by generously drizzling it.

Photo by Lido Vannucchi