Sweetbreads With Vin Santo, Shallots And Napa Cabbage

Recipe Ingredients

1 lb	454g / 16oz	Fresh sweetbreads
1/2 cup	118ml	White vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
4 tablespoons	60ml	Virgin olive oil
12		Shallots - peeled, and
		Halved across equator
1 cup	237ml	Vin santo
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Finely-chopped fresh rosemary leaves
1 cup	237ml	Fresh chicken stock
1/4		Napa cabbage head - thinly sliced
		To yield 2 cups raw

Recipe Instructions

In a large saucepan, place sweetbreads, 1/4 cup white vinegar, 1 teaspoon salt and cold water to cover and bring to boil. Remove from heat and allow to stand 10 minutes. Remove sweetbreads and cool in refrigerator 30 minutes.

Remove center membrane tough fibrous pieces and connective tissue and slice into 3/4" thick pieces. Season sweetbreads with salt and pepper and dredge in four.

In a 12- to 14-inch saute pan, heat olive oil until smoking. Saute sweetbreads until dark golden brown on one side (8 to 10 minutes). Turn over, add shallots and cook until golden brown (7 to 8 minutes).

Add vin santo, tomato paste, rosemary and chicken stock and bring to boil, stirring to distribute tomato paste. Stir in napa cabbage, cover and simmer 2 minutes. Remove cover and simmer until quite thick. Remove sweetbreads to heated plate, pour sauce over them and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5655) - from the TV FOOD NETWORK

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