Sweetbread Tartlets
Serves
8
Prep time
20 min
Cook time
25 min
Serves
8
Prep time
20 min
Cook time
25 min
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 LB sweetbreads soaked in water overnight
- 1 container Baby Bella mushrooms cleaned and sliced into fours
- 8 (6 inch) puff pastry squares thawed
- 2 shallots minced
- 4 garlic cloves minced
- 2 cups port wine
- Black pepper to taste
- 2 cups boiling water
- 1 tablespoon margarine for tartlet
- Oil for sautéing
Directions
- 1) Preheat oven to 400°F and place rack in the middle center.
- 2) Drain sweetbreads and place in a heatproof bowl, pour the boiling water over the sweetbreads and allow them to soak for about ten minutes.
- 3) Drain the sweetbreads, using a sharp knife peel off the tough membrane surrounding the meat. Once the sweetbreads are cleaned set them aside.
- 4) Heat a large sautē pan and drizzle with oil, add the sweetbreads and sauté until they start to brown a bit.
- 5) Place the shallots and garlic in the pan and cook until translucent. Add mushrooms and continue to sauté until they start to become golden.
- 6) Pour in the port and add the pepper. Reduce the heat and cook the sweetbreads until the liquid is reduced to half. Remove from heat and set aside.
- 7) Rub 8 small tart pans or muffin tins with margarine and press the puff pastry squares into the pans creating a well. Fill the center with heaping tablespoons of the sweetbreads mixture.
- 8) Bake uncovered for 20 minutes or until golden and puffed.
Yossi’s Tips
Soak the sweetbreads overnight in water.
