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

www.bibianadc.com  

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Brown  Butter Roasted Veal Sweetbreads, with Candied  Lemon, Fava Beans, and Mint
 
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  • 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 StarChefs.com
    Yield: 4 Servings

     

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

    METHOD:
    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.

     

     

     

     

     

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