Animelle al Marsala (Sweetbreads in Marsala Wine)
Category: Main Courses | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal Sweetbreads (Animelle) | 2 |
| All-purpose Flour | to taste (q.b.) |
| Marsala Wine | 1 cup (250 ml) |
| Broth (beef or vegetable) | 200 ml |
| Butter | 40 g |
| Bread (for croutons) | 4 slices |
Instructions
Animelle al Marsala is a traditional dish from Lazio, where tender veal sweetbreads are delicately cooked in a rich Marsala wine sauce. This dish requires a bit of attention during preparation, particularly in cleaning the sweetbreads. Follow the detailed steps below to create this flavorful, succulent dish.
-
Clean the Sweetbreads
Begin by soaking the veal sweetbreads in warm water. Change the water every 15 minutes for a total of two changes to help remove impurities. During this soaking phase, carefully peel away the membranes and remove any blood vessels, leaving behind beautifully white, clean pieces of sweetbread. -
Prepare the Sweetbreads
Once cleaned, slice the sweetbreads into pieces that are not too thin. Lightly dust each piece with flour, ensuring that they are coated evenly. -
Sauté the Sweetbreads
In a large skillet, melt the butter over medium heat. Add the floured sweetbreads and sauté them for a few minutes until golden brown on all sides. -
Deglaze with Marsala Wine
Once the sweetbreads are browned, pour in the Marsala wine and allow it to cook down. The wine will reduce and concentrate its flavors, creating a rich sauce. -
Add the Broth
After the Marsala has evaporated slightly, add a few spoonfuls of broth. Continue cooking for an additional few minutes until the sweetbreads are tender and the sauce has thickened slightly. -
Prepare the Croutons
While the sweetbreads are cooking, lightly toast or fry the slices of bread in butter until golden and crispy. -
Assemble and Serve
To serve, place each piece of veal sweetbread on a crispy crouton. Spoon some of the sauce over the sweetbreads and crouton, making sure to coat everything in the flavorful sauce. Serve hot.
Notes:
This dish combines the rich flavors of veal sweetbreads with the aromatic sweetness of Marsala wine, balanced by the savory depth of the broth. The crispy crouton adds a wonderful texture to each bite. Perfect for a special occasion or a meal that highlights classic Italian flavors.
