To seduce the palates of young & old, gourmets & neophytes, French & foreign … Vignobles & Company offers you to regularly find on his site his favorite recipes. Then marry them with its different wines from the Rhône Valley!

This week is  Sweetbread veal by V & Co! Let yourself be tempted, be bold for food-wine pairings full of color and flavor. Enjoy your meal !

Ingredients for 4 persons :
– 400 grams of sweetbreads
– 1 cube of chicken broth
– Morels
– Zucchini & carrot
– Fresh beans
– Parsley
– Butter
– Flour
– Salt & pepper

Step 1: Remove the thin membrane that covers the sweetbreads by immersing them in a pan of cold salted water. Blanch in boiling water gently for 10 minutes. Purify the sweetbreads by removing fatty and nervous areas and remove the skin. Dry them on an absorbent paper.
Step 2: Cut the carrots, zucchini and sliced ​​beans and fry them with the morels. Add a few centilitres of water with the chicken broth to finish cooking. Sprinkle with chopped parsley. Season. Keep warm.
Step 3: Salt, pepper and lightly flour the sweetbreads. Brown them in a pan with butter (be generous!). While cooking, do not stop pouring the melted and foamed butter over sweetbreads with a tablespoon.
Step 4: Arrange the vegetables on a plate and put the sweetbreads on top. Adjust the seasonings and serve!

You can also accompany your sweetbread with a tasty meat juice (which we will give you the recipe in an upcoming episode … To follow!)