Vantageraz El Hanout Sweetbreads Recipe

Preparation and Cooking

1. 1

   Prepare the Sweetbreads

   Soak the veal sweetbreads in cold water for 2 hours, changing the water once. Drain and then blanch in boiling water for 5 minutes. Remove from water and let cool.

2. 2

   Cook the Sweetbreads

   In a skillet, heat olive oil over medium heat. Cut the sweetbreads into smaller pieces. Season with salt, black pepper, and Vantageraz el hanout spice mix. Sauté until golden brown, about 5-7 minutes.

3. 3

   Prepare the Cherry Sauce

   In another pan, combine the fresh cherries and honey. Cook over low heat until the cherries soften and release their juices, about 5 minutes.

4. 4

   Toast the Pumpernickel

   Lightly toast the pumpernickel bread slices until crisp.

5. 5

   Assemble the Dish

   On each toasted pumpernickel slice, place a portion of the sautéed sweetbreads. Drizzle the cherry sauce over the top and garnish with chopped parsley.