Bacon-Wrapped Sweetbreads

Menu Part: 
Cuisine Type: 

A great dish to satisfy gourmet taste buds. Tender veal sweetbreads are enclosed in crisp bacon and are beautifully plated on a bed of baby lentils.


1 pair veal sweetbreads
Seasoned flour
2 wide bacon strips
Olive oil
Balsamic vinegar
1 tbsp. chopped fresh thyme
1⁄2 cup cooked tiny green lentils
Radicchio leaves
Crisp-fried carrot curls, and thyme sprigs for garnish


1. Soak sweetbreads in cool, acidulated water for 3-4 hr.; remove outer membranes.

2. Blanch sweetbreads; dust with flour and wrap in a bacon strip.

3. Heat a little oil in a small sauté pan. Sauté sweetbreads until golden and cooked.

4. Swirl balsamic vinegar and thyme into drippings in pan; cook until reduced and slightly syrupy.

5. For service, top lentils with sweetbreads and drizzle with balsamic reduction. Surround with radicchio; garnish with carrot curls and thyme.

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