Sweetbreads with Sage and Marsala
Serves 4
· 500g lambs sweetbreads
· 50g of bacon lardons
· fresh sage leaves
· 150ml marsala or sweet sherry
· 50g butter
· croutons
The new season lamb has arrived and that means sweetbreads they make a marvellous supper dish. Blanch the sweetbreads in boiling water, remove the membrane and divide them into bite-size nuggets. Press them under a board until you are ready to cook them. Fry them in butter until brown which will take about 3 minutes. Be careful not to let the butter burn. Add the lardons and sage, pour in the marsala and boil down to a syrupy succulent glaze. You will need to turn the heat up to evaporate the wine. This will take about 10 minutes. Serve with croutons and any sauce left can be poured over the top.
This is an Italian dish I discovered a long time ago in Jane Grigson’s Good Things. If sweetbreads don’t appeal to you, use any other delicate meat such as chicken or turkey breasts or poultry livers. It is a delicious dish and well worth trying.
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