This recipe, crafted by Chef David COURNIL of LE RIVER CAF\u00c9 in Issy-les-Moulineaux, was featured in the 2016 Autumn Gourmet Fortnight by RestoPARTNER. It seamlessly blends the tender flavors of veal sweetbread, earthy chanterelles, and soft homemade gnocchi.<\/p>\n
For 4 servings:<\/p>\n
– Veal sweetbread “pomme” – 600g
\n– Flour – 30g
\n– Butter – 100g
\n– White vinegar – 5cl
\n– Chanterelles – 500g
\n– Finely minced chives – 1\/2 bunch
\n– Finely chopped shallot – 1 unit<\/p>\n
– Potatoes – 400g
\n– Egg – 1 unit
\n– Flour – 100g
\n– Potato starch – 50g<\/p>\n
Total time: 1 hour 30 minutes<\/p>\n
– Preparation: 1 hour
\n– Cooking: 30 minutes<\/p>\n
1. Bake the potatoes with their skin on a bed of coarse salt at 356\u00b0F (180\u00b0C) for 1 hour.<\/p>\n
2. Scoop out the potato flesh, pass through a sieve, and mix with the egg, flour, starch, and salt. Blend well to achieve a smooth dough, then let it rest for 20 minutes.<\/p>\n
3. Divide the dough into 6 pieces, roll them out, and cut into small 3cm pieces. Poach the gnocchi in boiling water, cool, and set aside.<\/p>\n
4. Blanch the veal sweetbread in boiling salted and vinegared water for 8 minutes. Cool, peel, and cut into 150g portions.<\/p>\n
5. Thoroughly wash the chanterelles, then cook them to remove excess water. Drain well and set aside.<\/p>\n
6. Lightly flour the veal sweetbreads and pan-fry in foamy butter until golden brown.<\/p>\n
7. In butter, saut\u00e9 the chanterelles with shallot and chives. Pan-fry the gnocchi in butter as well.<\/p>\n
8. Arrange the chanterelles and gnocchi at the bottom of the plate, top with the veal sweetbread medallions, season with sea salt flakes and minced chives.<\/p>\n
Consider pairing this dish with a white wine from the Rh\u00f4ne Valley – Ch\u00e2teauneuf-du-Pape La Nerthe 2014.<\/p>\n\n\n