From SAVEUR Issue #15Whatever their origins, stecchi have a mysteriously pleasant surprise of ingredients, encased in a crisp, golden-brown coating.Keep reading »
Heat olive oil in a large skillet over medium-high heat. Remove visible membranes from sweetbreads and saute them with brains, 15-20 seconds per side. Remove with a slotted spoon and set aside. Add veal to skillet and cook, stirring, until brown, about 4 minutes. Remove with a slotted spoon and set aside with brains and sweetbreads. Season meats with salt and pepper.
Trim artichokes, removing tough outer leaves and stem. Place in water mixed with lemon juice. Bring a small pot of salted water to a boil over high heat. Add carrots and cook for 5 minutes, then add zucchini and continue cooking until tender, about 3 minutes. Remove with a slotted spoon; refresh in cold water. Add artichokes to boiling water; cook until tender, about 5 minutes. Drain and refresh.
For bechamel, melt butter in a medium sauce-pan over low heat. Whisk in 1 cup flour; cook until thick and beginning to bubble, 1-2 minutes. Slowly whisk in milk. Increase heat to medium; cook, whisking, until bechamel reaches a simmer, 7-10 minutes. Season with nutmeg and salt and pepper; transfer to a shallow bowl. Place a piece of plastic wrap directly on sauce to prevent a"skin" from forming, and cool to room temperature.
To assemble, cut brains and sweetbreads into 8 pieces each; thread them, along with veal, carrots, zucchini, artichokes, and mushrooms onto 8" skewers, begin with artichokes and finish with mushrooms. Coat skewers with bechamel. Roll skewers in flour, then egg, then bread crumbs. Heat about 1" oil in a large, deep skillet over medium-high heat. Fryin batches until golden on all sides, 7-10 minutes. Drain on paper towels, sprinkle with salt, and serve warm.
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