Rediscovering sweetbreads: A forgotten gem

Sweetbread is a gland located just behind the sternum in mammals. It plays a key role in maintaining the body's immunity. Veal and lamb sweetbreads are most commonly used in the kitchen. Due to their delicate texture, they are colloquially called "milk." Although it may sound exotic to many, sweetbread was once a valued ingredient.

Sweetbread is rich in high-quality protein, minerals such as potassium, zinc, and phosphorus, and vitamins, especially vitamin C. These ingredients enhance the flavour of dishes and provide the body with essential nutrients.

Preparing sweet bread requires patience. First, it needs to be soaked in icy water for several hours. This makes it easier to remove the membranes that cover it. The water should be changed several times.

After soaking, the sweetbread is briefly immersed in boiling water, facilitating further membrane removal. Only then is the meat ready for further culinary processing. It can be cooked in a light broth, fried in olive oil and butter, or used as an ingredient in exquisite dishes such as risotto or salads.

The simplest way? Just clean the sweetbread, cut it into small pieces, and fry in butter until golden brown. Serve it on toast with some greens.

Ingredients:

• 200 g (about 7 oz) of veal sweetbread,
• 1 bunch of chives,
• 3 tablespoons of 30% cream,
• juice from 1 lemon,
• 2 garlic cloves,
• a pinch of oregano,
• 1 cup (250 mL) of white wine,
• salt and pepper,
• fat for frying.

Preparation:

1. Mix the lemon juice with pressed garlic and oregano.
2. Gently coat the blanched and cleaned sweetbread with the prepared lemon juice mixture and set aside for an hour.
3. After this time, fry the sweetbread in heated fat. After 5 minutes, season with salt and pepper, add finely chopped chives and white wine. Mix and cook until the sauce reduces.
4. Finally, add the tempered cream. Stir everything and let the sauce evaporate slightly on low heat.
5. Serve the sweet bread with mashed potatoes and your favourite salad.