Veal Sweetbreads Recipe

Prepare the Sweetbreads

Soak the veal sweetbreads in cold water for at least 2 hours, changing the water once. After soaking, remove from water, trim any excess fat or membrane, and blanch in boiling water for 5 minutes. Drain and let cool.

Cook the Bacon

In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the fat in the pan.

Sauté the Mushrooms

In the same skillet, add the sliced mushrooms and sauté until they are browned and tender. Season with salt and black pepper. Remove the mushrooms and set aside.

Sear the Sweetbreads

In the same skillet, add the blanched sweetbreads and sear on all sides until golden brown. Remove from the skillet and set aside.

Deglaze the Pan

Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half.

Add Remaining Ingredients

Stir in the demi-glace, lemon juice, lemon zest, capers, and cooked bacon. Return the sweetbreads and mushrooms to the pan, and simmer gently for about 5 minutes, allowing the flavors to meld.

Serve

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional lemon zest if desired.