Sweetbreads pie Duplicate recipe

Meat recipes  •  Salted cakes

Difficulty: 1/3 - Servings 4 people - Prep Time: 30 min - Cook time: 90 min

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Clean the spinach, wash them well and boil them in a little salted water; drain, squeeze and chop them.


Pour half of the flour onto a pastry board, make a fountain in the middle, put the spinach in the center, add one egg and a pinch of salt and knead with hands until it is obtained a very fine paste.


Knead in the same way the remaining flour with two eggs and a pinch of salt.
Wrap the two mixtures in a well-wrung wet dish towel and put them in the lower part of the fridge for about 30 minutes.


Boil the sweetbreads in slightly salted boiling water, drain it after 5 minutes, peel and cool it.


Remove the gall bladder from the liver, stir-fry them with 30 g of butter, and then chop them with the sausage and the sweetbreads. Pour the chopped mixture into a bowl, add the sieved Ricotta cheese, the Parmesan cheese and the remaining eggs; mix well and season with salt.


Roll out into a thin sheet the yellow paste with a rolling pin on a lightly floured pastry board; cut into discs with a diameter of the baking pan that will be used, making one a little larger than the others.
Proceed in the same way even with the green paste, but making all the disks of the same size.


Boil the disks of paste in lightly salted boiling water, drain a little “al dente” and line with the largest, the greased baking pan.
Sprinkle with a little melted butter, put over a portion of the stuffing, put over a green disc of paste, sprinkle this also with melted butter and make another layer of filling.


Continue so, alternating always a yellow disc with a green disc until all ingredients are used.
Decorate the surface with various shapes scraps of paste and sprinkle with the remaining melted butter.
Gratin in hot oven for about 15 minutes.


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Inserted 03/03/2014

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