Animelle con Carciofi e Piselli: Sweetbreads with Artichokes and Peas

Name: Animelle con Carciofi e Piselli: Sweetbreads with Artichokes and Peas
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges artichokes, trimmed, cut into 1/8-inch wedges and held in acidulated water; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kgs chicken wings, backs, and bones; 237 milliliters flour, for dusting; 340 grams shelled fresh peas; 1 lemon, juiced; 59 milliliters dry Marsala; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 2 onions, coarsely chopped; 1 bunch parsley stems; 113 grams prosciutto, cut into strips; 4 servings Salt and pepper; 2 Tbsps tomato paste; 2 veal sweetbreads, about 2 1/2 pounds

Animelle con Carciofi e Piselli: Sweetbreads with Artichokes and Peas requires roughly 6 hours and 10 minutes from start to finish. Watching your figure? This dairy free recipe has 1092 calories, 57g of protein, and 64g of fat per serving. This recipe serves 4. This recipe covers 51% of your daily requirements of vitamins and minerals. A mixture of artichokes, celery, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Soak the sweetbreads for 3 hours in several changes of cold water, then parboil for 5 minutes in lightly salted water.

Ingredients you will need

Water

Drain and remove all the fat and skin.

Put them on a plate under a weight for about 2 hours.

In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Lightly flour the sweetbreads. Brown the onion and prosciutto, then add the sweetbreads and cook for a few minutes. Season with salt and pepper and cook, covered, moistening gradually with the Marsala. When the sweetbreads are cooked through, drain and place on a serving platter.

Ingredients you will need

Salt And Pepper

Prosciutto

Olive Oil

Marsala

All Purpose Flour

Onion

Equipment you will use

Frying Pan

Add the vegetables to the saute pan and add the chicken stock. Cook over high heat, stirring, until the artichokes have softened. Season with salt and pepper to taste, add to the serving platter with the sweetbreads and serve.

Ingredients you will need

Salt And Pepper

Chicken Stock

Artichoke

Vegetable

Equipment you will use

Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract