22/08/2026
“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.
This week's recipe is a delicious dish prepared by chef Bert Brouwers from Stad 10 (Belgium).
Crispy veal sweetbread with leek compote, Parmesan sauce and artichoke cream
Perfectly seared veal sweetbreads with a golden crisp exterior and a tender juicy center. Served with a delicate leek compote, a velvety artichoke cream refined with anchovy, morels, a rich Parmesan sauce and Monte Vibiano Balsamic Vinegar as the final touch.
INGREDIENTS for 4 people
1. For the veal sweetbread
90 g curing salt
90 g sea salt
180 g sugar
4 g black peppercorns
2 piece bay leaf
Thyme, Rosemary
2 liters water
2 pieces veal sweetbread
200 g chicken stock
2. For the leek compote
500 g leek whites
1 shallot
100 g unsalted butter
1 pinch Vadouvan
1 pinch salt
3. For the Parmesan sauce
400 g chicken stock
100 g cream
1 clove garlic
Thyme, Rosemary
100 g Parmesan cheese, finely grated
1 pinch salt
1 pinch cayenne pepper
1 dash dashi vinegar
4. For the artichoke cream
6 artichokes
50 g butter
50 g cream
1 clove garlic
1 liter chicken stock
1 pinch salt
Morels, as needed
VIBIANINO OIL PAIRING
This dish embodies traditional cuisine, where each element has its own identity yet contributes to a harmonious whole. Veal sweetbreads take center stage, complemented by the sweet, concentrated balsamic and the savory depth of the Parmesan sauce. The balsamic’s natural acidity cuts through the richness of the sweetbreads and artichoke cream, balancing every bite.
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