Animelle Di Vitello In Agrodolce (Veal Sweetbreads With Sweet And Sour Sauce)

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Baketard

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Ingredients

4 handfuls of spinach

20 g unsalted butter

100 ml extra virgin olive oil

4 large carrots

1 garlic clove

1 bay leaf

4 veal sweetbreads, each about 120g, peeled and washed

1 tablespoon plain flour

2 tablespoons sunflower or vegetable oil

Salt and pepper

2-3 tablespoons sunflower or vegetable oil

400 g meat trimmings (chicken, veal, pork, lamb, beef, venison, duck, pigeon, partridge, your neighbor’s cat, feral children,…). Note: I didn’t have meat trimmings so I just bought a cheap cut of veal on the bone. Don’t spend a lot of money on this—it’s ju

1 carrot, diced into roughly the same size as the meat (make sure the dice are the same size so they cook evenly)

2 garlic cloves

1 sprig of rosemary

1 shallot, diced

20-30g butter

1 teaspoon flour

1 tablespoon tomato paste

1.5 liters good stock (chicken, veal, etc., depending on your meat,) For this dish, I used veal stock, but really anything will do. It’s flexible.

400 ml (A little more than half a bottle) Chianti or other red wine. Note that this is optional for the basic meat sauce described here, but for this veal sweetbread recipe it adds amazing depth of flavor.

5 tablespoons white wine vinegar

70 g caster sugar

100 g capers in brine, drained, washed and dried

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