Mushrooms, Bacon, Lemon, Capers, Marsala, Demi-Glace

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.

Prepare the Sweetbreads

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.

Cook the Bacon

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.

Sauté the Mushrooms

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

Sear the Sweetbreads

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.

Deglaze the Pan

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.

Add Remaining Ingredients

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

Serve

veal sweetbreads

mushrooms (sliced)

bacon (diced)

lemon (juice and zest)

capers (drained)

Marsala wine

demi-glace

olive oil

salt

black pepper

Veal Sweetbreads

Make Veal Sweetbreads Recipe in just 1h . Mushrooms, Bacon, Lemon, Capers, Marsala, Demi-Glace

Veal Sweetbreads Recipe

Frequently paired with

Local Coupons