Recipe courtesy of Crystal Asher, Caterer/Personal Chef.
ingredients
directions
Soak sweetbreads in cold water for at least one hour. Drain. Place sweetbreads in a pan and cover with fresh water.
Add salt and wine vinegar and slowly bring to a boil.
Drain immediately and then cover again with cold water.
When the sweetbreads are cool enough to handle separate all the fat and membrane from the meat.
Chop into equal chunks and pat dry. Return to pan with butter, oil and sage. Toss until glazed and golden.
Add the bacon and some pepper and cook for another 2 to 3 minutes.
Add half the Marsala and continue cooking until liquid is almost evaporated. Add the last of the wine.
Reduce the cooking liquid to a syrup glaze.
Can be served over pasta or over toasted whole grain bread.