Ris de Veau aux Morilles
A high-end French dish combining the delicate texture of veal sweetbreads with the earthy, sophisticated flavor of morel mushrooms in a creamy sauce.
100 min
Francesa
4 servings
The story behind
Veal sweetbreads are an ingredient prized for their unique, almost creamy texture. When combined with morels, a mushroom with a deep, wild aroma, a perfect harmony is created that defines the elegance of classic French cuisine. It is a dish I prepare on special occasions, where the patience involved in cleaning the sweetbreads and the care taken to reduce the sauce are rewarded with every bite. It is, quite simply, a refined culinary experience.
Instructions
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1Blanch the sweetbreads, remove membranes, and press to firm them up.
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2Sear the sweetbreads in butter until golden brown on all sides.
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3Add the morels and broth, and simmer gently to reduce.
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4Incorporate the cream and cook until the sauce thickens and coats the back of a spoon.
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5Serve immediately, garnished with fresh chives over a base of creamy polenta.
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