Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Calf's sweetbreads

  2. 1 Court bouillon

  3. 1 cup 62g / 2 1/5oz Flour Salt - to taste Freshly-ground black pepper - to taste

  4. 2 tablespoons 30ml Olive oil - plus

  5. 1/4 cup 59ml Olive oil

  6. 1/2 cup 73g / 2.6oz Chopped shallots

  7. 1 teaspoon 5ml Chopped garlic

  8. 1 cup 62g / 2 1/5oz Chopped peeled seeded tomatoes

  9. 1 teaspoon 5ml Chopped fresh thyme

  10. 1 cup 160g / 5.6oz Dried navy white beans - cooked until Tender and cooled - (abt 2 cups cooked)

  11. 1/2 cup 118ml Dry red wine

  12. 2 cups 474ml Veal reduction

  13. 2 tablespoons 30ml Cold butter

  14. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the sweetbreads in cold water for 2 hours to clean them. Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between 2 plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled, cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside. In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute. Add the garlic, tomatoes, thyme and beans. Season with salt and pepper. Saute for 2 minutes. Deglaze saute pan with the wine and cook until most of the liquid has evaporated, about 1 minute Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. In a saute pan, over medium heat, heat the remaining 1/4 cup of olive oil. Add sweetbreads and pan-fry until crispy on both sides, about 2 minutes on each side. Remove the sweetbreads and drain on paper towels. Remove the ragout from the heat and stir in the butter. Spoon the bean ragout into the center of each serving plate. Lay the sweetbreads over the ragout. Garnish with parsley. Serve the sweetbreads immediately. This recipe yields 4 servings.


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