Ravioli with Sweetbreads I (Filling)
2 ea Sweetbreads, veal, (@ 12 oz) -- membrane and connective -- tissue removed 4 oz Veal, shoulder 1/2 sm Onion, halved 2 md Shallots, coarsely chopped 2 ea Garlic, cloves 1/2 ts T...
Ingredients
- 2ea sweetbreads, veal, (@ 12 oz)
- 1/2small onion, halved
- 2medium shallots, coarsely chopped
- 2ea garlic, cloves
- 1/2tsp thyme, fresh or
- 1/4tsp thyme, dried
- 1small bay leaf
- 2tbsp cognac
Directions
- 1
2 ea Sweetbreads, veal, (@ 12 oz) -- membrane and connective -- tissue removed 4 oz Veal, shoulder 1/2 sm Onion, halved 2 md Shallots, coars
- 2
In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the
- 3
Transfer mixture to shallow baking dish and bake until firm, about 20 minutes
- 4
Set aside until ready to use
- 5
Go on to the next recipe and prepare the Pasta
- 6
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angele