Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Purée,

Claude Bosi

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

  • 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

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

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