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Sweetbreads with Port Wine, Grapes and Pine Nuts
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Preparation
25 min
Cooking
20 min
Servings
4
Lactose-free
Egg-free
Categories
Ingredients
1 1/2 lbs (750 g) veal sweetbreads
1 cup (250 ml) cold water
1 cup (250 ml) white vinegar
1/4 cup (60 ml) flour
Salt and pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) butter
1/2 cup (125 ml) pine nuts
1/4 cup (60 ml) honey
1/2 cup (125 ml) white port wine
1/2 cup (125 ml) store-bought demi-glace
1 cup (250 ml) seedless green grapes, halved lengthwise
1 4 cup (60 ml) fresh chives, chopped
Preparation
In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.
Rinse well under cold running water.
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.
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.
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.
In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.
Add the demi-glace. Reduce by half.
Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.
Sprinkle with chives.
Serve with rice and vegetables.
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