Semolina Crusted Sweetbreads

Appetizers, Beef, Lamb

Serves 4 as an Appetizer

Ingredients for Semolina Crusted Sweetbreads

1 gal Water
1 cup White Wine
8 Peppercorns
3 Bay Leaves
½ Leek, sliced
½ White Onion
1 stalk Celery
1 lb Sweetbreads
4 tbsp Semolina Flour
tsp Salt
½ tsp White Pepper
4 tbsp Olive Oil
2 cups Chianti
2 sprigs Thyme
2 leaves Sage
3 Black Peppercorns
4 oz Butter
6 leaves Frisée Lettuce
1 tsp Ver Jus
1 tsp Extra Virgin Olive Oil
1 tsp Fried Capers

Method for Semolina Crusted Sweetbreads

• Combine water, white wine, celery, onion, bay leaves, and peppercorns in a pot.
• Put the sweetbreads in and bring the liquid up to poaching temperature.
• Poach the sweetbreads to an internal temperature of 150º.
• Remove from poaching liquid and cool completely.
• When cooled, slice thinly.
• Dredge sliced sweetbreads in semolina flour seasoned with salt and pepper.
• In a sauté pan, heat up the olive oil and sauté the sweetbreads until golden and crisp.
• In a separate sauce pan, reduce the Chianti, peppercorns, and herbs by ⅔.
• Reduce heat and slowly, in small pieces, incorporate butter. When all butter is added, strain and hold in a warm place.

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