Veal sweetbread with white truffle
Cooking: 20 min
250ml white wine
2 tbsp butter
2 tbsp oil
125ml crème fraîche
75g grated parmesan cheese
1 french shallot, finely diced
50ml heavy cream
1 tsp of white truffle oil
30g fresh or jarred truffe (optional)
Salt and pepper
In the fridge, soak the sweetbreads in cool, lightly salted water for two hours.
In medium saucepan, heat up the bouillon and white wine.
Add sweetbreads and let simmer on low for 45 min.
Let cool, and remove any excess membranes and nerves.
Cut into small 1cm thick strips. Pat dry and sprinkle evenly with a mix of salt, pepper and flour.
While sweetbreads are cooking, in a large saucepan, sauté sliced shallots in some butter or oil.
Deglaze the saucpan with 100ml of broth.
Add crème fraîche and heavy cream. Let simmer 5 minutes.
Stir in grated parmesan and truffle oil. Mix well. Keep warm and set a side.
Heat up a skillet with some butter and oil and sauté sweetbreads for 4 minutes on each side, until golden brown.
Serve sweetbread with sliced truffle and warm parmesan sauce.
Garnish with parmasan flakes and a leaf of basil.