Sweetbreads (Pan Seared)
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 907.18 g sweetbreads
- 4.92 ml salt
- 4.92 ml vinegar
- 118.29 ml shallot (chopped)
- 14.79 ml fresh Italian parsley (finely chopped)
- 59.14 ml flour
- 9.85 ml garlic powder
- 29.58 ml butter
- 29.58 ml extra virgin olive oil
directions
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
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Reviews
-
After enjoying seared sweetbreads at a restaurant, we decided to try them at home. This recipe was easy and delicious. Our only addition was to soak the sweetbreads in a couple of changes of cold water for two hours before poaching. This seemed to draw out a lot of blood and "freshen" them from the store's packaging. The finished sweetbreads were soft and creamy white on the inside, brown and crisp on the outside. It is difficult to describe the taste, but sweetbreads are a little like smooth, bacon-y liver, but not at all chewy. (The experience was not too unlike tasting seared foie gras, but was decidedly less decadent.) Eaten alone, sweetbreads are very rich; we are going to try some of the fried pieces atop a spinach salad next.
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.