Courgette Charlotte with Veal Sweetbreads and Ceps
Courgette Charlotte with Veal Sweetbreads and Ceps is a traditional Andorran recipe for a classic dish of veal sweetbreads and cep mushrooms stuffed in a sliced courgette coating and served with a truffle oil and meat juice sauce. The full recipe is presented here and I hope you enjoy this classic Andorran version of: Courgette Charlotte with Veal Sweetbreads and Ceps.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 courgette (zucchini)
500g veal sweetbreads, cleaned and finely chopped
4 shallots
200g ceps or morels
100ml brandy
1 egg, beaten
60g butter
4 tbsp truffle oil
6 tbsp meat juices
salt, black pepper and freshly-grated nutmeg to season
Method:
Slice the courgette as thinly as you can. Butter individual dariole moulds and line with the courgette slices then set aside (reserve a few slices to top the moulds with).
Meanwhile, melt the butter in a pan and use to fry the shallots, sweetbreads and mushrooms. Continue coking for about 6 minutes, or until they begin to colour then add the brandy and flambé (flame). Add the beaten egg and mix thoroughly to combine. Allow the mixture to reduce for about 1 minute then take off the heat and place in a food processor. Process until smooth then pour the mixture into the moulds, filling them. Top with the reserved courgette slices. Place the moulds in a baking dish and fill with water half-way up the mould. Cover with foil and place in an oven pre-heated to 170°C. Allow to steam for 40 minutes.
In the meantime, prepare a sauce by combining the truffle oil and meat juices in a pan. Reduce until thick and syrupy then take off the heat.
When ready, turn the charlottes out onto serving plates and drizzle with the truffle sauce. Garnish with a green salad and serve.
Click on the image, above to submit to Pinterest.