Sweetbreads with Port Wine, Grapes and Pine Nuts
Sweetbreads with Port Wine, Grapes and Pine Nuts
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Sweetbreads with Port Wine, Grapes and Pine Nuts

25 MIN
20 MIN



  1. In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.
  2. Rinse well under cold running water.
  3. In a pot filled with lightly salted cold water, blanch the sweetbreads, bringing the water to a gentle boil. Simmer for 10 minutes. Rinse under cold running water and pat dry. Remove the outer membranes. Cut into thin cutlets. Set aside.
  4. In a large plate, combine the flour, salt and pepper. Dredge the sweetbread cutlets in this mixture and shake lightly to remove any excess flour.
  5. In a skillet, heat the oil and butter over medium-high heat. Brown the sweetbreads for about 2 minutes on each side. Remove and keep warm.
  6. In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.
  7. Add the demi-glace. Reduce by half.
  8. Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.
  9. Sprinkle with chives.
  10. Serve with rice and vegetables.

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