P.zza Gnemmi, 4 Arona, Fraz. Montrigiasco
200 g Piedmont Fassona calf sweetbreads (Ark of Taste product)
1 stick cinnamon (itinerant product)
For the cinnamon cream
2 tbsp powdered cinnamon
¼ l milk
1 egg yolk
20 g r roux (10 g flour, 10 g butter)
For the black garlic cream
2 cloves Caraglio black garlic (Slow Food Presidium)
Clean sweetbreads by blanching in boiling water for 4-5 minutes and removing blood and membranes with a pair of pincers. Leave to cool.
To prepare cinnamon cream, bring milk and cinnamon to the boil. Blend roux with egg yolk and, away from the heat, fold into cinnamon-flavored milk.
Whisk thoroughly to a cinnamon cream.
To make black garlic sauce, blanch black garlic cloves in court bouillon for 2 minutes.
Add a pinch of salt and liquidize to the consistency desired.
To prepare sweetbreads, coat with flour and add cinnamon stick.
Fry in a little peanut oil for 3-4 minutes until golden.
Plate sweetbreads on cinnamon cream and sprinkle with drops of black garlic sauce.