Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
3 hr 40 min
Active:
3 hr 30 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Soak the sweetbreads in several changes of cold water for 2 hours. Remove from the water bath and press between 2 plates.

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. Immediately reduce to a simmer and cook 20 minutes. Add the thyme, sage and rosemary and cook 5 minutes more. Strain out the solids and return to a boil. Add the sweetbreads and return to a simmer. Cook about 10 minutes, then drain and set aside.

In a tall-sided pot, heat the olive oil to 375 degrees F.

Combine the semolina and quick mixing flour in a shallow bowl or plate. 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. 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.

IDEAS YOU'LL LOVE

Roast Leg of Lamb

Rack of Lamb

Recipe courtesy of Ina Garten

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Tim Ferree

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Herb-Marinated Rack of Lamb

Recipe courtesy of Maria Sinskey

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking