- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: easy
For the skewers
- 4 small pieces lamb sweetbreads
- 1 tbsp olive oil
- 2 knobs butter
- 4 x 2 cm cubes mortadella sausages
- 4 x 2 cm cubes pecorino cheese
- 4 x 2 cm cubes cured and cooked calf tongues
- 4 x 2 cm cubes chicken livers
- 2 tbsp marsala or brandy
- 2 eggs, beaten
- 150 g fresh breadcrumbs
- 100 ml vegetable oil, for frying
For the béchamel sauce
- 200 ml milk
- 15 g butter
- 15 g flour
- 50 g parmesan, grated
- 1 pinches grated nutmeg
Tips and Suggestions
Use any left over béchamel sauce in a lasagne.
1. For the skewers: put the sweet breads in a bowl and run under cold water for 20 minutes. Next, bring a pan of slightly salted water to the boil, add the sweet breads and allow to simmer for two minutes. Transfer them to a bowl of cold water to refresh, then peel the off the outer membrane and discard.
2. Heat the oil and butter in a large frying pan and sauté the sweetbreads and chicken livers until the sweetbreads are lightly golden brown and the livers are still pink in the centre. Season with salt and pepper, then flambé with the marsala or brandy, shaking the pan so that the pan juices cover the sweet breads and livers. Transfer the sweet breads and livers to a plate with paper towel and set aside.
3. Assemble the skewers by spearing each of the five ingredients onto four skewers (mortadella, chicken liver, tongue, pecorino and sweet bread).
4. For the béchamel sauce: pour the milk into a pan and bring to the boil.
5. Meanwhile in a separate pan, melt the butter and flour and mix to make a roux.
6. Gradually pour the boiled milk into the roux, whisking constantly to prevent lumps forming. Once all of the milk has been added, let it boil for 1 minute.
7. Remove from the heat and add the nutmeg and Parmesan, as well as a little salt and twist of black pepper. Transfer the sauce to a shallow bowl or tray.
8. Put the beaten eggs and breadcrumbs into two separate shallow bowls or trays.
9. Take one skewer and roll it in the béchamel sauce until all the pieces are covered. Next roll it in the beaten egg, and finally roll it in the breadcrumbs. Repeat the process with the remaining three skewers.
10. Heat the vegetable oil in a large frying pan and deep fry the skewers until the breadcrumbs become golden brown and crispy. Lift the skewers out of the oil and put on a plate with kitchen towel to remove any excess oil.
11. Serve with a small dressed salad of bitter leaves, such as chicory.
Rate This Recipe