Sweetbreads with lemon (animalla di vitello fritta al lim

6 servings

Ingredients

Quantity Ingredient
2 pounds Sweetbreads, soaked, trimmed, blanched, and
½ cup Oil
½ cup Lemon juice
1 tablespoon Chopped thyme (or 1 teaspoon dried)
1 Bay leaf, crumbled
10 Basil leaves
1 Clove garlic, crushed in sliced the garlic-press
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
Flour
6 tablespoons Butter
2 Lemons, quartered

Directions

A MARINADE

Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly, and dust with flour. Heat the butter in a very large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter, pour the butter in the pan over them and garnish with the lemon quarters.

Serves 6.

From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Posted by Stephen Ceideburg; December 22 1990.

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