Animelle con Tartufo (Sweetbreads with Truffles)

Name: Animelle con Tartufo (Sweetbreads with Truffles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh sweetbreads; 1/2 cup white vinegar; Salt and pepper; Flour, for dusting; 4 tablespoons virgin olive oil; 12 shallots, peeled and halved across equator; 1 cup vin santo; 1 tablespoon tomato paste; 1 tablespoon rosemary leaves, finely chopped; 1 cup chicken stock; 2 tablespoons sweet butter; 4 ounces fresh black truffles cleaned with a nail brush

Servings: persons

1 1/2 pounds fresh sweetbreads
1/2 cup white vinegar
Salt and pepper
Flour, for dusting
4 tablespoons virgin olive oil
12 shallots, peeled and halved across equator
1 cup vin santo
1 tablespoon tomato paste
1 tablespoon rosemary leaves, finely chopped
1 cup chicken stock
2 tablespoons sweet butter
4 ounces fresh black truffles cleaned with a nail brush

1
In a large saucepan, place sweetbreads, 1/4 cup white vinegar, 1 teaspoon salt and cold water to cover and bring to boil.
2
Remove from heat and allow to stand 10 minutes.
3
Remove sweetbreads and cool in refrigerator 30 minutes.
4
Remove center membrane, tough fibrous pieces and connective tissue and slice into 3/4-inch thick pieces.
5
Season sweetbreads with salt and pepper and dredge in flour.
6
In a 12 to 14-inch saute pan, heat olive oil until smoking.
7
Saute sweetbreads until dark golden brown on 1 side (8 to 10 minutes).
8
Turn over, add shallots and cook until golden brown (7 to 8 minutes).
9
Remove sweetbreads to a plate and set aside.
10
Add vin santo, tomato paste and rosemary and deglaze pan, scraping the bottom with a wooden spoon.
11
Add the chicken stock and bring to a boil.
12
Replace the sweetbread pieces into the pan and lower heat to a simmer.
13
Cook until liquid is reduced to1/2 cup, add the butter and swirl in.
14
Place shallots onto plate, top with sweetbreads, spoon sauce over and shave truffles over each portion.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds fresh sweetbreads, 1/2 cup white vinegar, Salt and pepper, Flour, for dusting, and more.

Yes, Animelle con Tartufo (Sweetbreads with Truffles) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!