Sautéed Sweetbreads with Cipollini and Squash

Sautéed Sweetbreads with Cipollini and Squash

  • Preparation 30 min
  • Cooking 30 min
  • Chilling 4 h
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • 1 1/2 lb (675 g) veal sweetbreads
    • 1 package 10 oz (280 g) cipollini onions (or pearl onions)
    • 3 tablespoons (45 ml) butter
    • 1 tablespoon (15 ml) balsamic vinegar
    • 1 tablespoon (15 ml) honey
    • 4 cups (1 litre) butternut squash, peeled, seeded and diced (1 small squash)
    • 2 tablespoons (30 ml) olive oil
    • 1/2 cup (125 ml) white wine
    • 1 cup (250 ml) veal stock (or chicken broth)
    • 4 cups (1 litre) baby spinach
    • Salt and pepper 




Preparation

Note from Ricardo

Cipollini are small Italian onions that are mild and sweet.

Personal Note