Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa

Ingredients

• 1 teaspoon peppercorns black freshly ground to taste
• 2  carrots coarsely chopped
• 2 ribs celery coarsely chopped
• 1 teaspoon celery seed 
• 1  bulb fennel thinly sliced coarsely chopped
• 1 teaspoon fennel seed 
• 1 cup mixing flour quick
• 1.5 pound lamb sweetbreads cleaned
• 3  lemons cut into quarters
• 1 teaspoon mustard seed 
• 1 liter olive oil for frying extra-virgin
• 1  onion thinly sliced coarsely chopped
• 1 pinch chile flakes red
• 1 sprig rosemary 
• 5  sage leaves 
• 1 tablespoon salt plus more to taste
• 1 cup semolina flour 
• 1 teaspoon thyme leaves 
• 2 quarts water 
• 4 cups white wine 
• 2  citrus champagne vinegar 
• 6 cloves garlic whole peeled

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Soak the sweetbreads in several changes of cold water for 2 hours.
2. Remove from the water bath and press between 2 plates.
3. In a large fish poacher or other pot, combine the chopped fennel, carrots, celery, 6 cloves garlic, chopped onion, wine, vinegar, mustard seed, fennel seed, celery seed, chili flakes, peppercorns, salt and water and bring to a boil. Immediately reduce to a simmer and cook 20 minutes.
4. Add the thyme, sage and rosemary and cook 5 minutes more. Strain out the solids and return to a boil.
5. Add the sweetbreads and return to a simmer. Cook about 10 minutes, then drain and set aside.
6. In a tall-sided pot, heat the olive oil to 375 degrees F.
7. Combine the semolina and quick mixing flour in a shallow bowl or plate. Dredge the sweetbreads, sliced onion, sliced fennel and 2 of the lemons in the flour mixture and cook in the hot oil until golden brown, working in batches if necessary to avoid overcrowding the pan.
8. Remove the fried foods with a spider or slotted spoon, season with salt and pepper and serve with the uncooked lemon wedges on the side.