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What You Need:
(To Serve: 4 - 6)
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2 pounds veal sweetbreads (reserve the poaching liquid from the preparation)
1 cup all-purpose flour seasoned with salt and freshly ground black pepper to taste
6 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and cut into ½-inch dice
1 medium green bell pepper, cored, seeded, and cut into ½-inch dice
1 teaspoon paprika
Salt and freshly ground black pepper to taste
½ cup reserved poaching liquid
¼ cup chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Dust the prepared sweetbreads in the seasoned flour. In a large frying pan, pan-fry them in 3 tablespoons of the olive oil until lightly brown. Remove and set aside.
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2. Reheat the frying pan and add the remaining oil, the garlic, onion, and bell pepper and saute until just tender.
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3. Return the sweetbreads to the pan and add the paprika, salt, and pepper and saute all together.
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4. Add the reserved poaching liquid, cover, and cook gently for 5 minutes more, tossing about in the pan.
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5. Sprinkle with parsley just before serving.
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