The Veal Sweetbreads is a difficult dish to find in any restaurant that boasts about having Quality Cuisine. It really is a dish very obsolete, to me it has particularly taken me get them in my usual carnage, even I also managed to buy half a kilogram to present this dish, recipe offal, which together with that I previously prepared are authentic dishes High Gastronomy.
Let’s go, Foodies !!! 😉
– Middle kilogram of veal sweetbreads.
– An onion cut into squares.
– Two cloves of garlic.
– Half a glass of white wine.
– Olive oil, salt and parsley.
First and foremost for this recipe, as in other recipes offal is cleaning the veal sweetbreads; We use cold water with ice cubes to remove all traces of blood.
Below the blanch in boiling water for 5 minutes, remove from heat and go through cold water.
Now with a knife we remove them nerves, chop to shape.
In a skillet with olive oil, fry until slightly browned and set aside.
In the same pan, to seize the olive oil gilded onion and a little garlic, add the wine and parsley branch (the latter retired after).
We can optionally add to the sauce a little paprika sauce is to us color.
Add the sweetbreads and we make a very low heat for half an hour. Thus we have the dish prepared and ready to taste. Bless you!!!!!.
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