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Ingredients
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Sweetbreads and Vinaigrette
Method
Preparation
- 1
Prepare the Sweetbreads
Soak the sweetbreads in cold water for 1-2 hours to remove any impurities. Drain and rinse them.
- 2
Boil the Ham Hock
In a pot, place the ham hock and cover it with water. Bring to a boil and then simmer for about 1 hour until tender.
- 3
Cook the Sweetbreads
In a separate pan, bring water to a gentle simmer. Add the soaked sweetbreads and poach for about 10-15 minutes. Remove and let cool.
- 4
Prepare the Vinaigrette
In a bowl, whisk together Dijon mustard, white wine vinegar, olive oil, salt, and pepper to taste. Fold in the capers and chopped parsley.
- 5
Finish the Dish
Slice the poached sweetbreads and plate them. Drizzle the ham hock vinaigrette over the top and serve immediately.