Animelle

Sweetbreads are the thymus glands, and only those of young calves and lambs are normally cooked. They are used all over Italy, either sautéed, deep-fried in a breadcrumb coating or incorporated in ragùs such as Bolognese. They are also popular as stuffings for various items, including ravioli, and as part of fritto misto. The mild taste of sweetbreads is usually paired with lemon juice and, sometimes, sage leaves.