|  home | feedback | help          
2010 Washington DC Area Rising Stars
» Home
» Behind-The-Scenes Photos
» Gala Tasting Menu
» Washington DC Area Purveyors
» Buy Gala Tickets
» Other Revues
» About Rising Stars
» Mentor Awards
» Sponsors
» Why They Shine

Chef Nick Stefanelli
1100 New York Avenue Northwest
Washington, DC 20005
(202) 216-9550  

+ Click images to enlarge
Brown  Butter Roasted Veal Sweetbreads, with Candied  Lemon, Fava Beans, and Mint
Related Content
  • 2010 Washington DC Area Rising Stars Winners: Why  They Shine
  • Letter from the Editor, vol. 64: Wine on the Brain in Washington, DC
  • Letter from the Editor, vol.67: The Shifting Food Worlds of DC and Virginia
  • 2006 Washington DC Rising Stars
    Related Photos
  • Nick Stefanelli of Bibiana - Washington, DC

  • Nick Stefanelli

    Brown Butter Roasted Veal Sweetbreads, Candied Lemon, Fava Beans, and Mint
    Chef Nick Stefanelli of Bibiana – Washington, DC
    Adapted by
    Yield: 4 Servings


    1 pound veal sweetbreads
    1 carrot
    1 stalk celery
    ½ onion
    1 bay leaf
    2 pounds fava beans
    2 lemons
    25 grams sugar
    1 bunch mint
    4 ounces butter
    Pinch fennel pollen

    Rinse the sweetbreads in running, cold water until clean and free of blood. Put them in a large pot with the carrot, celery, onions, bay leaf and salt. Cover with cold water and bring to a simmer over a medium heat. Remove from the heat and cool over an ice bath. Remove the sweetbreads from the liquid, and peel off the membrane. Shuck the fava beans and blanch them in a large pot of boiling salted water until soft, about 2 minutes. Add the mint and then shock the fava beans in ice water. Set aside some mint to garnish, then peel the fava beans and blend them with the rest of the mint until smooth. Pass through a chinois. 

    Peel the lemon with a potato peeler, then cut the peel into julienne. Put the lemon zest in a small pot, cover with water and bring to a boil. Repeat 3 times. The fourth time, add the sugar and reduce to a syrup consistency. Slice the sweetbreads into 4 equal parts and season them. Roast them in butter until golden brown. Warm the fava bean purée, spoon onto a plate and top with the sweetbreads. Garnish with the reserved mint, candied lemon, and fennel pollen.






     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy