Veal Sweetbreads
Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs
Chef Nick Tamburo of Momofuku Nishi | New York
Yield: 1 serving
Adapted by StarChefs | october 2019
INGREDIENTS:
Sweetbreads:
Sweatbreads from 1 calf, membrane removed
Milk
Court bouillon (seasoned with lemon, thyme, scallions, garlic, ginger)
Marsala Sauce:
Olive oil
400 grams thinly sliced cremini mushroom
350 grams thinly sliced shallot
5 cloves garlic, thinly sliced
5 grams thyme leaves
500 grams Marsala
650 grams dashi
25 grams dried matsutake mushrooms
5 sheets gelatin, bloomed
To Assemble and Serve:
Flour for dredging
Canola oil
Matsutake mushrooms, halved lengthwise
Butter
Thyme sprigs
Peeled garlic
Finely chopped parsley
Lemon juice
METHOD:
For the Sweetbreads:
In a hotel pan, submerge sweetbreads in milk. Cover and refrigerate overnight. Prepare an ice bath. Drain sweetbreads and pat dry. In a pot over low heat, bring court bouillon to a slow simmer. Poach sweetbreads 2 minutes. Shock in ice bath. Using a paring knife, remove any remaining membrane. Divide sweetbreads into 5-ounce portions.
For the Marsala Sauce:
In a deep pot over medium flame, heat oil and, working in batches, brown cremini mushrooms; drain on paper towels. To the same pot, add oil and sweat shallot and garlic 2 minutes. Add browned cremini mushrooms, thyme, Marsala, dashi, and matsutake mushrooms. Simmer until mushrooms are barely covered by liquid. Remove from heat, stir in gelatin, pass through a through a chinois, and cool.
To Assemble and Serve:
Lightly dredge Sweetbreads in flour, shaking off excess. In a sauté pan over high flame, heat oil until smoking. Sear Sweetbreads until brown on both sides. Reserving half a mushroom for garnish, add matsutakes to pan and sear. Add a large knob of butter. Season with thyme and garlic. Baste Sweetbreads until golden brown and warm in the center. Remove thyme and garlic. Drain fat from pan. Decrease heat to medium. Add 2 ounces Marsala Sauce and some butter. Reduce until sauce is thick and shiny. Season with parsley and lemon. On a serving dish, arrange Sweetbreads and matsutakes. Spoon pan sauce on top. Finish with grated matsutake.
