SWEETBREADS WITH MUSHROOMS AND CHERRIES
Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads are a superb choice with red Burgundies. I wanted to pick up the cherry flavors that showed up in the Côte Chalonnaise wines we tasted, so I skipped the eggs and instead added dried cherries.There is a certain amount of preliminary preparation - soaking, peeling and poaching - required before sweetbreads are ready to cook. Some recipes also call for pressing them, but I think that just makes them dry, which they certainly are not in this pinot noir-friendly dish.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 30m
Yield 4 first-course, 3 main-dish servings
Number Of Ingredients 13
Steps:
- Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of 1/2 lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.
- Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.
- Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.
- Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 16 grams, TransFat 0 grams
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