Sweetbread Recipe - Fritto Misto

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Not so much a recipe but more a method to use as you wish. I love ‘one pot cookery’ because it is simple, efficient and most importantly the flavours are maximised through every ingredient being cooked together so creating an intense sauce or cooking liquor.


Fritto Misto of Sweetbreads
 

Here I have used sweetbreads but I have also cooked the dish using liver and tongue and as a combination of all three. Essentially all that the dish requires are a few basic ingredients commonplace in Italian cookery; olive oil, capers, fresh sage leaves, red wine vinegar and lemon. The emphasis is on the quality of the ingredients and the correct cooking of them, the meat should be crisp but not burnt, moist but not soggy and the sauce should be piquant without masking the delicate taste of the sweetbreads.

Prepare the sweetbreads (see guide) and cut into equal sized pieces. Place a couple of tablespoons of plain flour in a dish and season generously with salt and pepper. Toss the sweetbreads through the flour and shake off any excess. Heat 3-4 tablespoons of olive oil in a suitably sized heavy frying pan and add the sweetbreads, do not overcrowd the pan as the cooking temperature must be maintained throughout. Cook on each side until brown and crisp, remove from pan and keep warm. Deglaze the pan with a splash of good red wine vinegar and scrape any bits of meat that have stuck to the pan, add a couple of tablespoons of olive oil and a little butter if desired. Tear 10 to 15 sage leaves in half and add to the pan followed by a tablespoon or so of capers. Pour the capers over the offal and serve with the lemon wedges.

Content and picture © Miles Collins

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