Sweetbreads with lemon (animalla di vitello f

Yield: 6 Servings

Ingredients:

2 lb Sweetbreads

Instructions:

soaked -trimmed blanched and -sliced MMMMM-------------------------A MARINADE------------------------------ 1/2 c Oil 1/2 c Lemon juice 1 tb Chopped thyme (or 1 -teaspoon dried) 1 Bay leaf crumbled 10 Basil leaves 1 Clove garlic crushed in -the garlic-press 1 ts Salt 1/4 ts Freshly ground pepper Flour 6 tb Butter 2 Lemons quartered Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly and dust with flour. Heat the butter in a very large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter pour the butter in the pan over them and garnish with the lemon quarters. Serves 6. From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina edited by Michael Sonino Agradale Press New York Posted by Stephen Ceideburg; December 22 1990.