Sweetbread Medallions with Horn of Plenty

Not everybody likes offal in general, but sweetbreads, together with liver and kidneys, seem to be loved by most gourmets from around the world. In Italy we also appreciate other parts of the animal like spinal cord, tripe, brains, spleen and testicles, which we cook so that they become delicacies. One day, I will write an entire book about offal!