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Rose Gray

Animelle e Carcioffi in Padella

Pan-fried Calves’ Sweetbreads with Artichokes

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Great British Chefs 2
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 4 whole calves’ sweetbreads, poached
  • 125 g/4 oz plain flour

Method

Slice the sweetbreads diagonally into discs, or lengthways into 12 even slices. Dust with a little seasoned flour.

Heat 3 tablespoons of the olive oil and fry the pancetta over a high heat until crisp. Season and remove from the pan.

Add the remaining oil and half the butter to the p

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