Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu

Ready in 1 hour

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Top-ranked recipe named "Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu"


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1 c Flour
1 c Blanched green lentils
1 Head of roasted garlic;
3 tb Finely chopped parsley
2 tb Cold butter
Salt and pepper
4 Roma tomatoes; split in half
1/2 c Red wine
2 c Veal reduction
2 Shallots; thinly sliced
1 qt Court bouillon
1/2 c olive oil

Original recipe makes 1 Servings



EMERIL LIVE SHOW #EMIA43 Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between two plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside. Season the tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 15 minutes remove from the oven and cool. After the tomatoes have cooled, julienne the tomatoes. In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the tomatoes, garlic, shallots and lentils. Saute for 2 minutes. Season with salt and pepper. Add the red wine and cook for 1 minute. Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. Stir in the parsley and butter. In a second saute pan, heat the remaining olive oil. When the oil is hot, saute the sweetbreads until crispy, about 2 to 3 minutes. Remove the sweetbreads from the oil with a slotted spoon. Add the crispy sweetbreads to the ragu and cook for 1 minute. Serve the sweetbreads immediately. Yield: 4 servings Posted to recipelu-digest by molony on Mar 09, 1998

Calories Per Serving: 1192 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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