Recipe by Massimiliano Alajmo: Golden Veal Sweetbreads with Curry and Licorice Sauce
Ingredients for 4 Servings
For the Sweetbreads
- 360g veal sweetbreads
- 2g salt
- 1g curry powder
- 0.5g dark licorice powder
- 60g egg
- 80g fried breadcrumb
- 70g delicate extra virgin olive oil
For the Curry and Turmeric Sauce
- 30g basic mayonnaise
- 10g water-based mayonnaise
- 0.5g curry powder
- 0.5g turmeric powder
- 2 sprays of incense essence
- A trace of dark licorice powder
For the Salad
- 60g mixed salad greens
- 2g delicate extra virgin olive oil
- 2g traditional balsamic vinegar
- A pinch of salt
- 1 spray of incense essence
Other Ingredients for Finishing
- 1g curry powder
- 1g dark licorice powder
- 1g turmeric powder
- 2 sprays of essence
Method
For the Sweetbreads
Cut the sweetbreads into 2.5 cm thick slices and sprinkle both sides with salt, curry, and licorice. Dredge in egg and fried breadcrumbs, and brown them on both sides in a pan with the oil.
Drain on paper towels to remove excess fat and slice into 0.5 cm thick pieces. Lightly salt and sprinkle with curry powder and a pinch of licorice.
For the Curry and Turmeric Sauce
Emulsify the basic mayonnaise with the water-based mayonnaise, add spices, essence, and licorice powder.
For the Salad
Dress the salad with oil, balsamic vinegar, salt, and incense.
Plating
Serve the warm sweetbreads and garnish with the curry and turmeric sauce and salad. Perfume with incense essence and sprinkle with the spices.
The dish's photo is by Sergio Coimbra. The photo of Massimiliano Alajmo is by Sophie Delauw.
