recipes / Buckwheat dumplings with veal sweetbreads
recipes / Buckwheat dumplings with veal sweetbreads Buckwheat dumplings with veal sweetbreads
2 ½ cup wheat flour
½ cup buckweat flour
¾ cup water
1 ½ cup veal sweetbreads
1 bunch of spring onion ( white part to fry, green part for chilled fiiling)
50 gr dry buckwheat
3 tbs butter
8 anchovy fillet (chopped into small pieces)
1 tbs oil
Bring the water to a boil and add enough sea salt and let the buckwheat simmer until soft. Melt the butter and oil in a pan add white part od spring onion, fresh thyme and anchovy. Let them fry for 2 minutes and add veal sweetbreads ( separated for smaller pieces). Season with salt and pepper and continue frying for a while. Let it cool down, after that add green part of spring onion (chopped) and buckwheat.
Combine both flour and salt together, add one egg. Knead the dough with warm water until is smooth and springy. If it is necessarily add water or flour. Roll out the dough and divide into two equal parts. One of it wrap in food foil, second one cut out rounds with a large cutter. Place a teaspoon of stuffing in the middle of the circle, brush the edges with water and form the dumplings. Do the same with next part of dough. It is important because dough dries relatively quickly. Finally bring the water to a boil and add enough sea salt and let the dumplings simmer for 3-5 minutes. When they swim on the surface, take out, drain a bit and put on a pan with melted butter.