Pan-fried veal sweetbreads with raw ham


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How to cook veal sweetbreads, recipe with raw ham and onion to be cooked and sautéed in a pan, a sauce pouring is obtained using the cooking base.


Ingredients for 4 people

- 650 g veal sweetbreads

- 60 g raw ham


- 30 g butter

- 1 small onion

- 5 tablespoons of broth


- 1 teaspoon potato starch

- salt and pepper

To garnish


- Peeled orange wedges also removing the skin

Preparation of veal sweetbreads in a pan

Dip the sweetbreads in lukewarm water for about two hours, then prepare a pot of slightly salted water and bring it to a boil, blanching the sweetbreads for a few minutes.

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Allow the veal sweetbreads to cool for a few minutes, possibly putting them under a stream of running water to speed up the time.

Using a sharp knife, carefully remove the cuticles, then cut them into pieces.

Fry the finely chopped onion in a pan together with the ham cut into strips.

As soon as the mince is lightly browned, add the pieces of sweetbreads and season with salt and pepper, then add a few tablespoons of broth and cook slowly.

When the sweetbreads are cooked al dente, transfer them to a heated prepared serving dish.

Combine and mix the butter well with the cooking residue left in the pan, also adding a teaspoon of potato starch.

Stir the sauce thoroughly until it thickens, pour it hot on the pieces of sweetbreads and serve immediately on the table.

How to Cook Sweetbreads - CHOW Tip (February 2024)


Tags: Main courses of meat
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