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Roasted veal sweetbreads with spinach and ceps
- Serves
4
- Difficulty
Medium
Published 1999
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 2 pairs 125-150 g - softened unsalted butter
Method
Soak the sweetbreads overnight in cold water to extract any blood.
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
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