Vegetable-Stuffed Loin of Veal with Sweetbreads

Name: Vegetable-Stuffed Loin of Veal with Sweetbreads
Prep time: 19 h
Cook time: 19 h
Total time: 19 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 medium carrot, cut into 1/4-inch dice; 237 milliliters veal demi-glace; 237 milliliters dry Sherry; 1 large garlic clove, chopped; 0 teaspoons freshly grated nutmeg; 1 Tbsp olive oil; 1 medium onion, finely chopped; 57 grams thinly sliced lean pancetta, chopped; 118 milliliters shelled pistachios (not dyed red; 2 oz); 2 kilograms boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane; 1 Tbsp salt; 946 milliliters oz spinach, coarse stems discarded; 1 sprig (3-inch) fresh thyme; 1 Turkish or 1/2 California bay leaf; 5 Tbsps unsalted butter; 2 kilograms veal sweetbreads; 2 Tbsps vegetable oil; 237 milliliters water

Vegetable-Stuffed Loin of Veal with Sweetbreads might be a good recipe to expand your main course recipe box. One serving contains 741 calories, 85g of protein, and 36g of fat. This recipe serves 10. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up turkish or, medium-dry sherry, 2 celery, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 19 hours.

Instructions

Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drain in a colander and transfer to a bowl of cold water to stop cooking.

Ingredients you will need

Water

Equipment you will use

Colander

Bowl

Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife without breaking up sweetbreads.

Equipment you will use

Knife

Arrange sweetbreads in 1 layer in a baking dish, then cover with plastic wrap and top with another baking dish or plate holding weights. Chill sweetbreads, weighted, at least 8 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

While sweetbreads chill, blanch pistachios in a small saucepan of boiling water 1 minute, then drain and peel.

Ingredients you will need

Pistachio Nuts

Water

Equipment you will use

Sauce Pan

Pat sweetbreads dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat oil and 2 tablespoons butter in a deep 12-inch skillet over moderately high heat until foam subsides, then sauté half of sweetbreads, turning over once, until golden brown, about 4 minutes total, and transfer to a plate.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add 1 tablespoon butter to skillet and sauté remaining sweetbreads in same manner, transferring to plate.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add remaining 2 tablespoons butter to skillet, then reduce heat to moderate and cook pancetta, stirring occasionally, until beginning to brown, 2 to 3 minutes.

Ingredients you will need

Pancetta

Butter

Equipment you will use

Frying Pan

Add onion, carrot, celery, garlic, bay leaf, and thyme, then reduce heat to moderately low and cook, stirring, until vegetables are softened, 3 to 5 minutes.

Ingredients you will need

Vegetable

Bay Leaves

Carrot

Celery

Garlic

Onion

Thyme

Add Sherry and bring to a boil, then add demi-glace, water, 1/2 teaspoon salt, 1/4 teaspoon pepper, pistachios, and sweetbreads and return to a boil. Reduce heat to low, then cover surface of mixture with a buttered round of parchment paper (buttered side down) and simmer sweetbreads, skillet partially covered with lid, until firm but still springy to the touch, 15 to 20 minutes.

Ingredients you will need

Pistachio Nuts

Pepper

Sherry

Water

Salt

Equipment you will use

Baking Paper

Frying Pan

Transfer sweetbreads with a slotted spoon to a bowl and, when cool enough to handle, pull apart into 1- to 1 1/2-inch pieces. Ladle cooking liquid through a sieve into a bowl, discarding bay leaf and thyme, and reserve. Reserve vegetables in another bowl for sauce and stuffing.

Ingredients you will need

Vegetable

Bay Leaves

Stuffing

Sauce

Thyme

Equipment you will use

Slotted Spoon

Ladle

Sieve

Bowl

Cook spinach in a large pot of boiling salted water, uncovered, until wilted, about 20 seconds, then drain in colander.

Ingredients you will need

Spinach

Water

Equipment you will use

Colander

Pot

Transfer spinach to a bowl of cold water to stop cooking and drain again, squeezing handfuls of spinach to remove excess liquid. Chop spinach and stir into reserved vegetables along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.

Ingredients you will need

Vegetable

Spinach

Nutmeg

Pepper

Water

Salt

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Bowl

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Make a hole for stuffing that runs lengthwise through veal: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center, then repeat at opposite end of loin to complete an incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening. Pack loin with all but 2 tablespoons vegetable stuffing, pushing from both ends toward center.

Ingredients you will need

Vegetable

Stuffing

Veal

Equipment you will use

Knife

Tie veal roast with kitchen string at 1-inch intervals along entire length of roast. Pat veal dry and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Veal

Equipment you will use

Kitchen Twine

Heat oil in an ovenproof 12-inch heavy skillet over high heat until just smoking, then brown veal, turning with tongs, about 5 minutes.

Ingredients you will need

Veal

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer skillet to oven and roast veal until thermometer inserted diagonally 2 inches into meat (do not touch stuffing) registers 150°F, 45 to 50 minutes for veal; about 40 minutes for pork.

Ingredients you will need

Stuffing

Meat

Pork

Veal

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer roast with tongs to a platter and let stand 20 minutes.

Equipment you will use

Tongs

Skim fat from sweetbread cooking liquid and bring liquid to a boil in a 2 1/2-quart heavy saucepan. Stir in remaining 2 tablespoons vegetables, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon nutmeg.

Ingredients you will need

Vegetable

Nutmeg

Pepper

Salt

Equipment you will use

Sauce Pan

Add sweetbreads along with any veal juices accumulated on platter and simmer until just heated through.

Ingredients you will need

Veal

Remove from heat and keep warm, covered.

Discard string, then cut veal into 1-inch-thick slices and serve with sweetbreads and some sauce.

Ingredients you will need

Sauce

Veal

Serve remaining sauce on the side.

Ingredients you will need

Sauce

Sweetbreads can be soaked in ice and cold water in refrigerator up to 24 hours. Weighted sweetbreads can be chilled up to 24 hours. Veal loin can be stuffed 1 day ahead and chilled, covered. Bring to room temperature before roasting. (Chill sweetbreads, cooking liquid, and remaining vegetables separately.)

Ingredients you will need

Vegetable

Water

Veal

Ice