Lamb Sweetbreads from Lupa: Animelle Fritti di Lupa

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

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.
4. Immediately reduce to a simmer and cook 20 minutes.
5. Add the thyme, sage and rosemary and cook 5 minutes more.
6. Strain out the solids and return to a boil.
7. Add the sweetbreads and return to a simmer.
8. Cook about 10 minutes, then drain and set aside.
9. In a tall-sided pot, heat the olive oil to 375 degrees F.
10. Combine the semolina and quick mixing flour in a shallow bowl or plate.
11. 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.
12. 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.

lamb, fennel, carrots, celery, garlic, onion, white wine, white wine vinegar, fennel seed, celery, red chile, black peppercorns, salt, water, thyme, sage, rosemary, extravirgin olive oil, flour, flour, lemons

Taken from www.foodnetwork.com/recipes/mario-batali/lamb-sweetbreads-from-lupa-animelle-fritti-di-lupa-recipe.html (may not work)