Sweetbread Croquettes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sweetbreads (animelle)
- butter
- onion
- salt
- pepper
- nutmeg
- spoonfuls balsamella (bechamel)
- egg yolk
- grated Parmesan
- egg
- breadcrumbs
- prosciutto, salted tongue, truffles
Instructions
- Cook the sweetbreads in gravy or a soffritto, season, and dice them small.
- Bind with firm balsamella, egg yolk, and Parmesan (optionally prosciutto, tongue, truffle).
- Shape into spools, double-coat in breadcrumb and egg, and fry.