Sweetbreads with a Toasted Tomato, Garlic and Lenti

Name: Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds calf's sweetbreads, soaked, blanched and trimmed; 1 quart court bouillon; 1 cup flour; Salt and pepper; 1/2 cup olive oil; 4 Roma tomatoes, split in half; 1 head of roasted garlic, cloves removed; 2 shallots, thinly sliced; 1 cup blanched green lentils; 1/2 cup red wine; 2 cups veal reduction; 3 tablespoons finely chopped parsley; 2 tablespoons cold butter

Servings: persons

1 1/2 pounds calf's sweetbreads, soaked, blanched and trimmed
1 quart court bouillon
1 cup flour
Salt and pepper
1/2 cup olive oil
4 Roma tomatoes, split in half
1 head of roasted garlic, cloves removed
2 shallots, thinly sliced
1 cup blanched green lentils
1/2 cup red wine
2 cups veal reduction
3 tablespoons finely chopped parsley
2 tablespoons cold butter

1
Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes.
2
Remove the sweetbreads and press them between two plates with a 2 pound weight on top.
3
Place the sweetbreads in the refrigerator and chill completely.
4
After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces.
5
Season the flour with salt and pepper.
6
Dredge the sweetbreads in the seasoned flour, covering each side completely.
7
Set the sweetbreads aside.
8
Season the tomatoes with olive oil, salt and pepper.
9
Place on a baking sheet and roast for 15 minutes remove from the oven and cool.
10
After the tomatoes have cooled, julienne the tomatoes.
11
In a saute pan, heat 2 tablespoons of the olive oil.
12
When the oil is hot, add the tomatoes, garlic, shallots and lentils.
13
Saute for 2 minutes.
14
Season with salt and pepper.
15
Add the red wine and cook for 1 minute.
16
Add the veal reduction and bring up to a simmer.
17
Simmer the sauce for 2 to 3 minutes.
18
Stir in the parsley and butter.
19
In a second saute pan, heat the remaining olive oil.
20
When the oil is hot, saute the sweetbreads until crispy, about 2 to 3 minutes.
21
Remove the sweetbreads from the oil with a slotted spoon.
22
Add the crispy sweetbreads to the ragu and cook for 1 minute.
23
Serve the sweetbreads immediately.

800

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds calf's sweetbreads, soaked, blanched and trimmed, 1 quart court bouillon, 1 cup flour, Salt and pepper, and more.

Yes, Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweetbreads with a Toasted Tomato, Garlic and Lentil Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions