
Veal Sweetbreads with Sweet Sour Sauce

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Veal sweetbreads, we used the thymus gland of the calf rather than the pancreas, has a very delicate flavor, and so they are usually coated in flour, as here, or sometimes breadcrumbed, then fried and paired with a piquant sauce, or sometimes they are used in stuffings. In Roma, they are mixed with peas and used to stuff baby artichokes, which are then fried.
ingredients
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serves: 4
4 handfuls of spinach
1 1/2 tablespoons unsalted butter
1/3 cup extra virgin olive oil
4 large carrots
1 clove garlic
1 leaf bay
4 veal sweetbreads (each about 1/4 pound, peeled and washed)
1 tablespoon all-purpose flour
2 tablespoons sunflower or vegetable oil
8 tablespoons Veal sauce
Agrodolce di capperi
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 573
- Total Fat: 50.6 g
- Saturated Fat: 13.3 g
- Trans Fat: 0.2 g
- Cholesterol: 243.7 mg
- Sodium: 210.3 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.8 g
- Sugars: 3.7 g
- Protein: 20.2 g
preparation

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