Veal sweetbreads cooked raw au poêlon, risotto, veal juice & truffleby Eric Fernezd'Eugénie à Émilie, Belgium

In Belgium, there is a large Italian community that has allowed us to get to know Italian traditions, including Risotto. With flavour, softness, texture, and creaminess, a well-made rice is worth a well-made pasta. It’s all about cooking and taste.

Veal sweetbreads cooked raw au poêlon, risotto, veal juice & truffle

STARTER

1 PERS.
timing

1H
preparation time

45MIN
Cooking time

15/16MIN

INGREDIENTS

40g Risotto rice
30g parmesan
50g butter
¼ litre clear chicken broth
106g (net) milk-fed calf sweetbread
20g truffle
20cl veal juice based on port sauce

RECIPE DEVELOPMENT

1 — SWEETBREAD PREPARATION
Clean the sweetbreads by removing the small skin.

2 — RISOTTO
Cook the Risotto. Before serving add the parmesan in butter, season with salt and pepper.

3 — SWEETBREAD COOKING
Fry the sweetbreads in fresh butter. Heat the sauce.

SERVING INSTRUCTIONS
Arrange the Risotto in the middle of the plate. Cut the sweetbreads in half. Put the sauce on one half of the plate. Place the sweetbreads on the Risotto. Rasp the truffle on top.

Krug Grande Cuvée 170^ème Édition brings beautiful balance on the palate with the roasted and caramelized notes in the sauce, while its freshness underscores the flavourful sweetbreads.

English

Veal sweetbreads cooked raw au poêlon, risotto, veal juice & truffleby Eric Fernezd'Eugénie à Émilie, Belgium