Sweetbreads and larch | Norbert Niederkofler | Chef Recipes | Reporter Gourmet S.r.l.
Sweetbreads and larch | Norbert Niederkofler
Keywords
- |
- Larch
- Norbert
- Sweetbreads
- Niederkofler
- Sweetbreads and larch | Norbert Niederkofler
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.
Ingredients
- 4 veal sweetbreads, 50 g each
- 1 sprig of thyme
- butter
- 20 g salt
- 10 g fresh lemon balm
- 300 g young larch cones
- 600 ml water
- 12 g sugar
- 12 g salt
- 100 ml fermented larch pine cone juice
- 30 g larch pine buds
- 80 g sorrel
- 400 g crushed ice
- 40 g sorrel
- 18 g beef stock
- 15 ml apple balsamic vinegar
- 15 g egg white
- 175 ml grapeseed oil
- 5 g sorrel
- 5 g clover
- 5 g four-leaf clover
- salt
- 45 g mountain thyme
- 150 ml grapeseed oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Salad of Lamb Sweetbreads and Cèpes
saveur.com
Veal sweetbread with white truffle
mycoboutique.com
Roasted Sweetbreads with Applewood—Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce fro
app.ckbk.com
Veal Sweetbreads with Onion by Sonja Fruehsammer
finedininglovers.co.uk
VEAL SWEETBREADS WITH ROOT VEGETABLES
johnpleshettemealoftheweek.com
Veal Sweetbreads with Onion by Sonja Fruehsammer
finedininglovers.com
Milk-Fed Veal Sweetbreads in the Old Style
saveur.com
Curried Lamb Sweetbreads from Cooks Country: Modern British Rural Cooking by Matt Tebbutt
app.ckbk.com