Recipe for Sweetbread Plin in Green Celery Broth

Every recipe tells a story. This is the title we have given to the stories of those professionals who have chosen to use Mulino Padano flours to bring their dreams and projects to life.

The recipe below, Sweetbread Plin with Green Celery Broth, was created by Danilo D’Alete from Bernardo at Ca’ Bernarda, an authentic dining project and refined culinary experience that celebrates taste and quality.

For the sweetbreads

• 250 g veal sweetbreads
• 100 g carrots
• 50 g celery
• 150 g onion
• 2 bay leaves
• 50 ml dry white wine
• 2 litres water
• 10 g white wine vinegar
• 1 litre whole milk

Method

• Soak the sweetbreads in cold water for about 3 hours, changing the water several times.
• Prepare a broth using the water, vinegar, white wine, celery, carrots, halved onion and one of the bay leaves. Bring to the boil.
• Blanch the sweetbreads for 3 minutes, then immediately cool them in iced water. Carefully remove the outer membrane.
• Place the sweetbreads in the milk with the other bay leaf and leave them in the refrigerator overnight.
• The next day, dry them well, season with salt and pepper, dust lightly with flour, and sauté them in oil until golden brown.

Aromatic base and filling

• 20 g shallot
• 20 g carrot
• 20 g celery
• 5 g dried porcini mushrooms (rehydrated in water)
• 1 garlic clove
• Grated orange peel to taste
• 50 g fresh orange juice
• 50 g poultry demiglace
• 2 sprigs thyme
• 1 tablespoon grated Parmigiano Reggiano
• Salt and pepper to taste

Method

• Chop the shallot, carrot, celery, porcini mushrooms, and garlic to a brunoise.
• Fry with oil until golden brown.
• Add the orange juice and zest, then the demi-glace. Season with salt and pepper.
• Allow to cool then vacuum-pack it with the sweetbreads, and cook sous vide at 75 °C for 45 minutes.
• Separate the liquid from the solids: reduce the liquid into a glaze; lightly blend the solids.
• Combine the two mixtures, add the parmesan.
• Season with salt and pepper, transfer to a piping bag, and keep refrigerated.

The Egg Pasta

• 150 g type “00” Mulino Padano Casereccia flour
• 125 g egg yolk

Method

• Make a well in the flour, add the egg yolks, and knead until the mixture is smooth and even. Wrap in plastic wrap and leave to rest for at least 2 hours.
• Roll out the dough until it’s not too thin.
• To shape the plin, roll the pasta into strips about 10–12 cm wide.
• Using a piping bag, pipe the filling along the pasta in a continuous cylinder about 2 cm from the edge.
• Fold the dough over the filling and press firmly along the entire length to remove any air.
• Using your thumb and forefinger, pinch the dough at regular intervals (about 2–2.5 cm), separating the filled portions: this gesture is called “plin”.
• Cut with a toothed wheel to obtain each individual plin and place them on a floured tray.

Celery brunoise

• 150 g celery
• 1 garlic clove
• 2 sprigs thyme
• Salt and pepper to taste

Method

String the celery and dice it. Heat some oil in a pan and sauté the garlic and thyme, add the celery and sauté quickly for up to 1 minute. Season with salt and pepper.

Celery broth

• 200 g celery

Method

Extract the juice from the celery using a juicer. Heat it to 60 °C for 5 minutes and strain to remove any impurities.

Beurre Noisette or brown butter

• 50 gr butter

Method

• Place the butter in a heavy-bottomed saucepan and melt it over a medium heat. Cook until the watery part evaporates and the milk proteins settle to the bottom and take on a hazelnut colour and intense aroma.
• Immediately strain the butter through a fine sieve or cheesecloth to remove any dark particles. Keep the brown butter warm but not smoking.

Cooking and plating

• Cook the plin in plenty of boiling salted water for 3–4 minutes, depending on their size.
• Drain and sauté them delicately in the brown butter.
• Arrange the plin in dishes, top with the celery brunoise, and finish with the hot celery broth at the table.