Animelle Saltate

In Italy, sweetbreads are typically grilled or sautéed, after a preliminary soaking and blanching. (Sweetbreads may be soaked in water but, as with liver, they are often soaked in milk.) Once blanched, the sweetbreads are weighted to compress them to a firm, appetizing texture. For this recipe, the blanched sweetbreads are pulled apart where the lobe naturally breaks into rounded “nuggets.” (Alternatively, the sweetbreads may be cut into 5- to 8-centimeter / 2- to 3-inch pieces.) The nugget