Rice Timbale with Veal, Sweetbreads, and Burgundy Truffles

24 Sep Rice Timbale with Veal, Sweetbreads, and Burgundy Truffles

Weekend Special: September 25-27, 2015

Inspiration

Inspiration

Naples is the flower of paradise.

—Alexandre Dumas

This weekend’s special preparation, Sartu’ di riso alle animelle, has been handed down to us from eighteenth-century Naples. Vincenzo Corrado, a famous gastronomic philosopher, otherwise known as “gallant chef,” who produced a seminal text on haute cuisine in 1773 that was reprinted seven times, fashioned the delectable masterpiece (Sartu’ di riso alle animelle) as one among many he was producing for the upper echelons during his time.

Recipe

Recipe

Sartu’ di riso alle animelle is a rice timbale enriched with organic eggs and Parmigiano-Reggiano. It’s filled with an exquisite ragout of veal tenderloin, sweetbreads, and sautéed porcini. Served sliced to showcase its lavish interior.