Beautiful with soul’ – crispy sweetbreads with beetroot ice cream, beetroot soil and yoghurt.
Viviana Varese’s visually striking Italian starter recipe heroes the humble beetroot, using it to create an earthy ice cream and delicate crumble. These purple elements make the backdrop for creamy yoghurt and crispy sweetbreads, cooked until tender in a water bath before being pan-fried for a crisp, golden exterior.
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