- 1 1/2 pounds calf's sweetbreads
- 1 quart court bouillon
- 1 cup flour
- Freshly ground black pepper
- 2 tablespoons plus 1/4 cup olive oil
- 1/2 cup chopped shallots
- 1 teaspoon chopped garlic
- 1 cup chopped tomatoes, peeled and seeded
- 1 teaspoon chopped fresh thyme
- 1 cup dried navy white beans, cook until tender and cooled (yields about 2 cups cooked)
- 1/2 cup dry red wine
- 2 cups veal reduction
- 2 tablespoons cold butter
- 1 tablespoon finely chopped fresh parsley leaves
Soak the sweetbreads in cold water for 2 hours to clean them.
Cut away any discolored parts. Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between 2 plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely.
After the sweetbreads are chilled, cut the sweetbreads into nuggets or small pieces.
Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside.
In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute.
In a saute pan, over medium heat, heat the remaining 1/4 cup of olive oil. Add sweetbreads and pan-fry until crispy on both sides, about 2 minutes on each side. Remove the sweetbreads and drain on paper towels.
Remove the ragout from the heat and stir in the butter. Spoon the bean ragout into the center of each serving plate. Lay the sweetbreads over the ragout. Garnish with parsley. Serve the sweetbreads immediately.