SWEETBREAD SIMONE CANTAFIO MAISON BRAS JAPON HOKKAIDO, JAPAN 300g Sweetbreads of veal 300g Water 300g Milk 200g Sweet white onions 300g Savoy cabbage 2 Cloves of garlic 15 Fresh spinach leaves (large) Sage leaves to taste 50g Butter Classic veal reduction 6 Shelled walnuts Toasted rapeseed oil to taste Blanch the veal sweetbreads in a solution of water and milk (50/50) for a few minutes, then cool them in water and ice to stop cooking and make them more tender. Remove the sweetbreads from their surface skin and cut the sweetbreads into pieces of about 2 cm and brown them in a pan, with a knob of butter. Once golden, add some sweet onion and savoy cabbage, both finely chopped with a knife. Cover with a lid and cook gently at low heat. After about 1 hour and 30 minutes of slow cooking, we will obtain a sort of ragu of onion, cabbage and sweetbreads. Carefully stuff the spinach leave with the onion-sweetbread and make them into packages, which you then close by tying them with kitchen twine. Brown the stuffed spinach leaves with a clove of garlic and some fresh sage leaves to taste. Make a classic veal reduction, also using the leftover cooking sauce of the stuffing, obtaining a rich and enveloping sauce. Add a drizzle of toasted rapeseed oil to give a slightly smoked note to the dish. We will finish the dish by placing the hot stuffed spinach in the center of the dish, a strip of sauce and finish off with a generous sprinkle of grated of walnuts.
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