Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh sweetbreads

  2. 1/2 cup 118ml White vinegar Salt - to taste Freshly-ground black pepper - to taste Flour - for dusting

  3. 4 tablespoons 60ml Virgin olive oil

  4. 12 Shallots - peeled, and Halved across equator 1 cup 237ml Vin santo

  5. 1 tablespoon 15ml Tomato paste

  6. 1 tablespoon 15ml Finely-chopped fresh rosemary leaves

  7. 1 cup 237ml Fresh chicken stock

  8. 1/4 Napa cabbage head - thinly sliced To yield

  9. 2 cups raw

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan, place sweetbreads, 1/4 cup white vinegar, 1 teaspoon salt and cold water to cover and bring to boil. Remove from heat and allow to stand 10 minutes. Remove sweetbreads and cool in refrigerator 30 minutes. Remove center membrane tough fibrous pieces and connective tissue and slice into 3/4" thick pieces. Season sweetbreads with salt and pepper and dredge in four. In a 12- to 14-inch saute pan, heat olive oil until smoking. Saute sweetbreads until dark golden brown on one side (8 to 10 minutes). Turn over, add shallots and cook until golden brown (7 to 8 minutes). Add vin santo, tomato paste, rosemary and chicken stock and bring to boil, stirring to distribute tomato paste. Stir in napa cabbage, cover and simmer 2 minutes. Remove cover and simmer until quite thick. Remove sweetbreads to heated plate, pour sauce over them and serve. This recipe yields 4 servings.


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