Sweetbreads, puntarelle, and licorice: a recipe from chefs Ricci and Drago of the Jacopa restaurant
Veal sweetbreads and puntarelle give this recipe from chefs Jacopo Ricci and Piero Drago a decidedly Roman and traditional flavor. Add a licorice base to garnish the serving dish, and you're done.
Ingredients
1 veal sweetbread 20 g of liquorice Veal stock 1 puntarella Niboshi powder Garlic Cream Bicarbonate Salt Vinegar Water
Procedure
Sweetbread: Blanch the sweetbread in water and vinegar for 8 minutes. Remove and press. Refrigerate overnight.
Licorice sauce Infuse the licorice in the veal stock and filter.
Puntarelle sauce: Cook the puntarelle scraps in salted water and baking soda, cool, and blend with sparkling water. Add carob flour to thicken.
Bagna cauda: A sauce made with garlic blanched seven times. Then, infuse the cream with niboshi (dried anchovies). Season the puntarelle with oil, salt, vinegar, niboshi powder, and bagna cauda. Coat the sweetbreads in rice flour, salt, and pepper. Cook in a pan with oil. Add butter and finish cooking in the oven. Coat with licorice sauce. Serve with the seasoned puntarella, puntarelle sauce, and sweetbreads.
Jacopa, via Jacopa de' Settesoli, 7, Rome. Tel. 06 580 9075 Facebook page.