Sweetbread surprise: Rediscovering a lost delicacy

Sweetbread is a gland located just behind the sternum in mammals and plays a key role in maintaining the body's immunity. In cooking, veal and lamb sweetbreads are most commonly used, often referred to as "milk" due to their delicate texture. Although it may sound exotic to many, sweetbread was once a prized ingredient.

Sweetbread is rich in high-quality protein, minerals such as potassium, zinc, and phosphorus, and vitamins, especially vitamin C. These nutrients enhance the flavor of dishes and provide essential nutrients for the body.

Preparing sweetbread requires patience. First, it needs to be soaked in very cold water for several hours. This process makes it easier to remove the membranes that cover it. The water should be changed several times.

After soaking, the sweetbread is briefly immersed in boiling water to facilitate further membrane removal. Only then is the meat ready for further culinary processing. It can be cooked in a light broth, fried in olive oil and butter, or used as an ingredient in exquisite dishes such as risotto or salads.

The simplest way is to clean the sweetbread, cut it into small pieces, and fry it in butter until golden brown. Then, serve it on toast with some greens.

Ingredients:

• 7 oz of veal sweetbread
• 1 bunch of chives
• 3 tablespoons of 30% cream
• Juice of 1 lemon
• 2 garlic cloves
• A pinch of oregano
• 1 cup of white wine
• Salt and pepper
• Fat for frying

Preparation:

1. Mix the lemon juice with pressed garlic and oregano.
2. Gently coat the blanched and cleaned sweetbread with the prepared lemon juice mixture and set aside for an hour.
3. After this time, fry the sweetbread in heated fat. After 5 minutes, season with salt and pepper, add finely chopped chives and white wine. Mix and cook until the sauce reduces.
4. Finally, add the tempered cream. Stir everything on low heat for the sauce to evaporate slightly.
5. Serve the sweet bread with mashed potatoes and your favorite salad.