Roasted calf sweetbread in breadcrumb with vegetable spaghetti and port wine sauce

Ingredients for Roasted calf sweetbread in breadcrumb with vegetable spaghetti and port wine sauce

Instructions for Roasted calf sweetbread in breadcrumb with vegetable spaghetti and port wine sauce

To prepare the Roasted calf sweetbread in breadcrumb with vegetable spaghetti and port wine sauce recipe, please follow these instructions:

Brislerne primed and freed from tendons. Cut into 4 or 8 appropriate flat pieces, approx. 1.5 cm in thickness. Brislerne is added to the page.

The breadcrumb from sandwich bread cut into small fine dice, as similar as possible. It does not matter that the bread is a bit dry, it makes it just a little easier to cut.

Thymus pieces turned into flour, beaten egg and then in the breadcrumb fine cubes. Seasoned with salt and pepper. Golden fried in oil in a frying pan and place on a plate or in a baking dish, they should preferably not touching each other.

Just before the server no bake 180 degrees in a hot oven for about 12 minutes, depending on thickness.

Vegetable spaghetti: the peeled carrots and courgetten cut into julienne or long fine spaghetti strips. The carrots are poached in olive oil and quickly Sauté gently with courgette strips. Season with salt and pepper. By serving the vegetable mixture is rolled around a fork, and is served with a little Basil on top.

The stems are removed from spinach leaves and rinse thoroughly in cold water about 3 times then all sand disappears. The butter is melted and a peeled clove of garlic is added during cooking. Spinach leaves are changed in the butter and season with salt and pepper. The spinach is finished just before the leaves fall together-cooking time approx. 2 min.

Sauce: chop Shallots and add red wine vinegar and reduced almost completely. Add the red wine and port wine and reduce 50%. Then met Fund, tomatoes and per-sille stalk in the sauce. Boils down to there remains approximately 1/2 litres of liquid. The sauce is cooked up and tilsmages.

Serving: the spinach be fine at the plate in a small mountain, prepared for water and butter. The crispy sweetbread fried in bread crumb and vegetable spaghetti be added next and the sauce is served as an accompaniment, so brislen does not become soft. In addition, you can use all the season's vegetables, potatoes, rice or pasta for this dish.