Sweetbread is a real delicasy.
When i make them it's kind of a special proces but any delicasy deserves a little more attention.
First i cook them in some milk. Wait until it is at cooking temperature then let it simmer for 3 minutes. Take them out and cool them down.
Now you can start peeling them.
Put them in a vacume bag with some salt and good arbequina olive oil.
Then i put them in my Roner, which is my waterbath. With a temperature of 66 degrees.
Cook them for about an hour. And then cool them down with lots of ice.
Now you can start working with them.
This dish was just a little experiment. I've put them in some panko in the frying pan. And served them with some fresh tartare sauce, pickled red onion and edamame beans.
Easy dish but if you like sweatbread you'll probably like this one.
Ciao