Roasted veal sweetbreads with spinach and ceps

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Ask your butcher to prepare the sweetbreads for you. There is no need to blanch them — cooked this way they end up with a moist interior and a crisp outside.

Ingredients

  • 4 veal ‘heart’ sweetbreads (2 pairs), (125-150 g each)
  • softened unsalted butter

Method

Soak the sweetbreads overnight in cold water to extract any blood.

Preheat the oven to 250°C or its highest setting.

To prepare the spinach, add it gradually to a large pan of boiling salted water (or blanch in 2 batches). As soon as the water returns to the boil, drain