Recipe courtesy of Alessandro Stratta

Veal Sweetbreads with Dates, Maui Onions and Puff Pastry

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  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
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4 cups mixed greens

1 tablespoon olive oil

4 cooked 2 1/2-inch puff pastry shells


For Sweetbreads (to poach):

1 gallon whole milk

1/4 cup carrot

1/4 cup celery

1/2 cup onion

2 bay leaves

2 tablespoons thyme

1 tablespoon black peppercorns

2 tablespoons salt

3 pounds fresh veal sweetbreads (hearts only)

For Onions:

1 Maui onion

2 tablespoons veal jus

Salt and pepper, to taste

Sweetbread Fricasee:

2 tablespoons butter

1 cup flour

1 cup poached sweetbread nuggets (1-inch)

Salt and pepper, to taste

1/4 cup cooked baked onions

1 tablespoon garlic puree

2 tablespoons Majool dates, small dice

1 teaspoon sherry vinegar

1/4 cup veal jus

1 tablespoon Italian parsley


  1. For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed.
  2. For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature.
  3. For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze.
  4. For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot.
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