Sweetbreads Alla Saltimbocca Recipe

Cooking Instructions

1. 1

   Prepare the Sweetbreads

   Soak the veal sweetbreads in cold water for about 2 hours, changing the water every 30 minutes. After soaking, rinse them under cold water and remove any membranes.

2. 2

   Poach the Sweetbreads

   In a pot, bring water to a boil and add the sweetbreads. Reduce heat and let them simmer for about 10-15 minutes. Remove from water and let them cool for easier handling.

3. 3

   Wrap with Prosciutto and Sage

   Once cooled, carefully cut the sweetbreads into manageable pieces. Wrap each piece in a slice of prosciutto and a sage leaf, securing with toothpicks if necessary.

4. 4

   Sear the Wrapped Sweetbreads

   In a skillet, heat olive oil and butter over medium-high heat. Add the wrapped sweetbreads and sear on all sides until golden brown, about 2-3 minutes per side.

5. 5

   Cook the Rutabaga

   Peel and dice the rutabaga into small cubes. In a separate pot, boil the rutabaga until tender, about 15-20 minutes. Drain and mash with salt and pepper.

6. 6

   Serve

   Place a spoonful of mashed rutabaga on each plate, top with the seared sweetbreads, and drizzle with salsa verde before serving.