- Four tbs. white breadcrumbs
- 1 1/2 lbs. sweetbreads
- Two eggs, beaten
- Eight baby artichokes
- Two cloves garlic
- 1 tsp. olive oil
- Six tbs. butter
- One sprig of parsley, minced
How to make Animelle in pangrattato con carciofi:
Sift the breadcrumbs. Beat the eggs in a bowl together with salt, pepper, and 1 tsp. oil. Blanch the sweetbreads. Cut them into even pieces, dust with flour, soak them in egg, and then breadcrumbs.
Fry the sweetbreads in 4 tbs. of butter in a boiling pan. Drain on paper towels and arrange on a warm platter.
Clean the artichokes, cut them in quarters, and put them in a saucepan with a bit of oil, two cloves of garlic, parsley, salt, and pepper. Cover the saucepan, cook over medium heat for 6-7 mins. Remove from heat, add the remaining butter, stir and pour on top of the sweetbreads. Serve immediately.