- 400g veal sweetbreads
- 12g & 60g Parsley
- 100g black garlic
- 1 clove garlic, 1 chilli pepper
- 100g new season garlic
- 120g vegetable oil
- 100g lemon juice
- 2 lemon
- 100g peeled anchovies
- 1/2 cauliflower
- pm meat glue
- 1 pomegranate
- 100g bulgur
- Olive oil, argon oil, sherry vinegar
- 2 shallots
- Candied pumpkin seeds
- 7g mint, 12g coriander
- Italian leaves
- 500g Veal Trim
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Purée,
Claude Bosi
18th January 2011
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Purée,
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Puree, Gremolata Dressing by Claude Bosi from Hibiscus Restaurant
Ingredients
Method
400g veal sweetbreads
12g & 60g Parsley
100g black garlic
1 clove garlic, 1 chilli pepper
100g new season garlic
120g vegetable oil
100g lemon juice
2 lemon
100g peeled anchovies
1/2 cauliflower
pm meat glue
1 pomegranate
100g bulgur
Olive oil, argon oil, sherry vinegar
2 shallots
Candied pumpkin seeds
7g mint, 12g coriander
Italian leaves
500g Veal Trim
