Animelle di vitello con i carciofi e i piselli

Name: Animelle di vitello con i carciofi e i piselli (Veal sweetbreads with artichokes and peas)
Cuisine: Italy
Ingredients: 4 large artichokes; 14 ounces (400 g) veal sweetbreads; 2 tablespoons dry Marsala; scant ½ cup (100 ml) vegetable broth; salt; pepper; 1 tablespoon lard, or 3 tablespoons intensely fruity extra-virgin olive oil; 1 tablespoon lard, or 3 tablespoons intensely fruity extra-virgin olive oil; 1 white onion; 3 ounces (80 g) sliced prosciutto; juice of 1 lemon; 14 ounces (400 g) peas

Veal sweetbreads with artichokes and peas

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

14 ounces (400 g) veal sweetbreads
4 large artichokes
juice o

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Soak the sweetbreads in several changes of cold water for about 1 hour, then drain. Drop the sweetbreads into a pot of lightly salted boiling water, lower the heat to medium, and leave for 5 minutes, then drain. Peel off the membrane and remove any fat from the surface and discard. Put the sweetbreads on a plate, top with a weight, and leave for about 2 hours. Cut them into small dice.