The recipe we are presenting this month makes the most of a less noble ingredient that is part of the so-called "quinto quarto": sweetbread.
Andrea Rossetti, chef at the restaurant Radici Terra e Gusto in Padua, offers us an unusual second course this month: Sweetbreads and a veil of Late Ciaculli Mandarin Panettone.
For this dish, you can read the instructions below or follow the video-recipe where Chef Rossetti explains how to make it.
- 4 servings
- For the panettone veil
- - 250 ml water
- - 50 g Loison panettone with late Ciaculli mandarins
- -3 g agar-agar
- -1 sheet of gelatin
- For the mock curry
- - 2 medium carrots
- - 100 g seed oil
- - 20 g wild fennel
- - 2 lemons for the lemon paste
- - 400 g veal sweetbreads
- - Seed oil qs
- - 50 g buttermilk or yoghurt
For the Panettone veil - Prepare a cream by mixing 250 ml of water with 50 g of Loison Panettone with late Ciaculli Mandarins. Boil with the agar, add the gelatin previously soaked in cold water. Spread on a slab and leave to cool.
For the mock curry - Chop the carrots finely and leave them to dry, blend until a powder is obtained. Heat the seed oil to about 60°C, add the fennel and leave to infuse overnight. Filter the oil and add the carrot powder.
For the lemon paste - Wrap the lemons in foil and bake in the oven at 180°C for 20 minutes. Cut them in half, remove the seeds and blend to a paste.
Brown the sweetbreads in a frying pan with a little seed oil.
Place a spoonful of buttermilk at the base of the plate, add the mock curry and a little lemon paste. Place the sweetbreads on top and spread a layer of Panettone with late Ciaculli mandarin.