Lentil veal sweetbread | Matias Perdomo | Chef Recipes | Reporter Gourmet S.r.l.
Lentil veal sweetbread | Matias Perdomo
Ingredients
- 200 g Norcia lentils
- 1 carrot
- 1/2 onion
- 1 celery stalk
- 50 g guanciale
- 250 g veal heart sweetbreads
- Lemon juice as needed
- Extra-virgin olive oil as needed
- Salt as needed
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