Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa Recipe

Name: Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound lamb sweetbreads, cleaned; 1 bulb fennel, coarsely chopped, plus 1/2 bulb, thinly sliced; 2 carrots, coarsely chopped; 2 ribs celery, coarsely chopped; 6 cloves garlic, peeled and left whole; 1 onion, coarsely chopped, plus 1 onion, thinly sliced; 4 cups white wine; 2 white wine vinegar; 1 teaspoon mustard seed; 1 teaspoon fennel seed; 1 teaspoon celery seed; Pinch of red chile flakes; 1 teaspoon black peppercorns, plus freshly ground black pepper, to taste; 1 tablespoon salt, plus more to taste; 2 quarts water; 1 teaspoon thyme leaves; 5 sage leaves; 1 sprig rosemary; 1 liter extra-virgin olive oil, for frying; 1 cup semolina flour; 1 cup quick mixing flour; 3 lemons, cut into quarters

Servings: persons

1 1/2 pound lamb sweetbreads, cleaned
1 bulb fennel, coarsely chopped, plus 1/2 bulb, thinly sliced
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
6 cloves garlic, peeled and left whole
1 onion, coarsely chopped, plus 1 onion, thinly sliced
4 cups white wine
2 white wine vinegar
1 teaspoon mustard seed
1 teaspoon fennel seed
1 teaspoon celery seed
Pinch of red chile flakes
1 teaspoon black peppercorns, plus freshly ground black pepper, to taste
1 tablespoon salt, plus more to taste
2 quarts water
1 teaspoon thyme leaves
5 sage leaves
1 sprig rosemary
1 liter extra-virgin olive oil, for frying
1 cup semolina flour
1 cup quick mixing flour
3 lemons, cut into quarters

1
Soak the sweetbreads in several changes of cold water for 2 hours.
2
Remove from the water bath and press between 2 plates.
3
In a large fish poacher or other pot, combine the chopped fennel, carrots, celery, 6 cloves garlic, chopped onion, wine, vinegar, mustard seed, fennel seed, celery seed, chili flakes, peppercorns, salt and water and bring to a boil.
4
Immediately reduce to a simmer and cook 20 minutes.
5
Add the thyme, sage and rosemary and cook 5 minutes more.
6
Strain out the solids and return to a boil.
7
Add the sweetbreads and return to a simmer.
8
Cook about 10 minutes, then drain and set aside.
9
In a tall-sided pot, heat the olive oil to 375 degrees F.
10
Combine the semolina and quick mixing flour in a shallow bowl or plate.
11
Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mixture and cook in the hot oil until golden brown, working in batches if necessary to avoid overcrowding the pan.
12
Remove the fried foods with a spider or slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.

3009

kcal

Calories

286

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 1/2 pound lamb sweetbreads, cleaned, 1 bulb fennel, coarsely chopped, plus 1/2 bulb, thinly sliced, 2 carrots, coarsely chopped, 2 ribs celery, coarsely chopped, and more.

Yes, Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa falls under the Meat & Poultry 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.

Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa

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