Tuesday, 15 October 2013

Pržene brizle - Fried sweetbreads

Brizle - iznutrica koju veoma cene profesionalni kuvari i gastronomski znalci. Blagog su ukusa, fine teksture. Mogu se dinstati, kuvati, peći na roštilju, pržiti, pohovati. U zavisnosti od načina pripreme, služe se tople ili hladne, kao predjelo ili glavno jelo.
Pržene brizle pripremaju se jednostavno a izuzetno su ukusne. Кupiti sveže brizle u proverenoj kasapnici i odmah se baciti na pripremu. Nije preporučljivo iznutrice dugo čuvati u frižideru jer spadaju u lako kvarljive namirnice. Brizle očistiti od opne, žilica, oprati ih, potopiti u hladnu vodu na sat-dva (za to vreme par puta promeniti vodu). Pošto nemaju jak miris karakterističan za pojedine iznutrice, nije neophodno da se blanširaju. Ipak, ako niste sigurni da su brizle potpuno sveže, potrebno je da ih prokuvate par minuta u slanoj, zakiseljenoj vodi. Zatim ih isprati tekućom vodom, prosušiti na papirnom ubrusu ili na čistoj kuhinjskoj krpi, iseći komade željene veličine (debljine 1-1.5cm).
Brizle pobiberiti, uvaljati u brašno, ili u kukuruzno brašno, ili u prezle. Pržiti ih na umereno zagrejanom ulju uz češće prevrtanje - da ne bi zagorele, a da se ujedno lepo isprže. U toku prženja može da se doda komad putera. Pržene, rumene brizle izvaditi na papirni ubrus da upije višak masnoće. Poređati ih na tanjir, posoliti (najbolje je upotrebiti krupnu morsku so), poslužiti tople. Kao prilog poslužiti bareno povrće, svežu salatu, pirinač, pire... Obavezno napraviti preliv - žicom umutiti senf, so, biber, jabukovo sirće i ulje. Količine sastojaka prilagoditi ukusu. Preliv poslužiti u posebnoj posudi za sos.
Sastojci: oko 600g brizli, biber, krupna so, brašno (kukuruzno brašno ili prezle), ulje za prženje, komad putera;
preliv: 1-2 kašičice senfa, so, biber, 2-3 kašike jabukovog sirćeta, ulje.

Fried sweetbreads

Sweetbreads - mild flavor and velvety texture offal, highly prized by chefs and connoisseurs. They can be sauteed, braised, poached, grilled, fried. Sweetbreads can be served hot or cold, as an appetizer or main course, depending on the preparation method.
Fried sweetbreads are simple and tasty dish. Buy fresh sweetbreads from your butcher. Prepare them immediately, because it is not recommended to keep offals for a longer time in a fridge. Clean sweetbreads (membranes and vessels), wash them, soak in cold water for an hour or two, changing water occasionally (2-3 times). Since those offal doesn't have a strong flavor, it is not necessary to be blanched first. However, if you are not sure about their freshness, you need to boil them few minutes in a salted water with addition of few tablespoons of any type vinegar. Rinse sweetbreads with cold water, dry on a paper towel, cut into slices about 1-1.5cm thick.

Season the sweetbreads with some pepper, coat in flour (corn flour or bread crumbs), add some vegetable oil in a frying pan, fry both sides on a medium heat until golden and cooked through (cut one open to test). While frying, a piece of butter can be added, for a more delicate taste. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. Serve fried sweetbreads immediately, while hot. Serve with steamed or boiled vegetables, fresh salad, rice, mashed potatoes...
For the dressing - whisk mustard, salt, pepper, vinegar and oil. Adjust the quantities of the ingredients to your taste.
Ingredients: 500-600g sweetbreads, pepper, salt, flour (corn flour or bread crumbs), oil, a piece of butter;
for the dressing: 1-2 teaspoons mustard, salt, pepper , 2-3 tablespoons of apple cider vinegar, vegetable oil.

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