Vegetable-Stuffed Loin of Veal with Sweetbreads

Ingredients

  • 4 lb veal sweetbreads
  • 1 tablespoon plus 1 teaspoon salt
  • 1/2 cup shelled pistachios (not dyed red; 2 oz)
  • 1 tablespoon olive oil
  • 5 tablespoons unsalted butter
  • 2 oz thinly sliced lean pancetta, chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, cut into 1/4-inch dice
  • 1/2 celery rib, cut into 1/4-inch dice
  • 1 large garlic clove, chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1 (3-inch) fresh thyme sprig
  • 1 cup medium-dry Sherry
  • 1 cup veal demi-glace
  • 1 cup water
  • 3/4 teaspoon black pepper
  • 6 oz spinach, coarse stems discarded (4 cups)
  • 3/8 teaspoon freshly grated nutmeg

  • For veal
    • 4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
    • 2 tablespoons vegetable oil

    • Special equipment: 3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

    Description

    If You Choose To Omit The Sweetbreads, Simply Begin The Recipe By Sautéing The Pancetta. (In That Case, You May Also Want To Purchase A Larger...

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