• 4servings
  • 220minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound lamb sweetbreads, cleaned

  2. 1 bulb fennel, coarsely chopped, plus

  3. 1/2 bulb, thinly sliced

  4. 2 carrots, coarsely chopped

  5. 2 ribs celery, coarsely chopped

  6. 6 cloves garlic , peeled and left whole

  7. 1 onion, coarsely chopped, plus

  8. 1 onion, thinly sliced

  9. 4 cups white wine

  10. 2 white wine vinegar

  11. 1 teaspoon mustard seed

  12. 1 teaspoon fennel seed

  13. 1 teaspoon celery seed

  14. Pinch of red chile flakes

  15. 1 teaspoon black peppercorns , plus freshly ground black pepper, to taste

  16. 1 tablespoon salt, plus more to taste

  17. 2 quarts water

  18. 1 teaspoon thyme leaves

  19. 5 sage leaves

  20. 1 sprig rosemary

  21. 1 liter extra-virgin olive oil , for frying

  22. 1 cup semolina flour

  23. 1 cup quick mixing flour

  24. 3 lemons, cut into quarters

Instructions Jump to Ingredients ↑

  1. Soak the sweetbreads in several changes of cold water for 2 hours. Remove from the water bath and press between 2 plates.

  2. In a large fish poacher or other pot, combine the chopped fennel, carrots, celery, 6 cloves garlic, chopped onion, wine, vinegar, mustard seed, fennel seed , celery seed , chili flakes, peppercorns, salt and water and bring to a boil. Immediately reduce to a simmer and cook 20 minutes. Add the thyme, sage and rosemary and cook 5 minutes more. Strain out the solids and return to a boil. Add the sweetbreads and return to a simmer. Cook about 10 minutes, then drain and set aside.

  3. In a tall-sided pot, heat the olive oil to 375 degrees F.

  4. Combine the semolina and quick mixing flour in a shallow bowl or plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mixture and cook in the hot oil until golden brown, working in batches if necessary to avoid overcrowding the pan. Remove the fried foods with a spider or slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.


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