Sweetbreads with Marsala

17/11/2023

Sweetbreads with Marsala are a refined dish combining the delicate texture of sweetbreads (the thymus gland of veal or lamb) with the intense taste of Marsala wine. Here is how to prepare this dish.

Ingredients

500 g of veal or lamb sweetbreads
50 g of butter
Flour as needed
1 glass of dry Marsala
Salt and pepper as needed
Meat or vegetable broth as needed (optional)
Chopped parsley (for garnish, optional)

Preparation

Before cooking, sweetbreads require preliminary preparation. Soak them in cold water for about 2 hours, changing the water several times. This process serves to purify them from any impurities.
Afterward, put the sweetbreads in a pot, cover them with water, and bring to a boil for 5 minutes. This step helps make the subsequent operation of cleaning from the external skins easier.
Once blanched, cool them under running cold water and carefully proceed to remove the outer membrane and any nerves or tough parts.
Cut the cleaned sweetbreads into pieces, if they are very large, and lightly flour them.
Melt the butter in a skillet over medium heat and, as soon as it starts to sizzle, add the floured sweetbreads. Brown them evenly on both sides until they are well browned.
Deglaze with the Marsala and let the alcohol evaporate on high heat for a few minutes, turning the sweetbreads to flavor them well.
If you desire a more abundant sauce, you can add a bit of broth and let it cook for a few minutes until the desired consistency is reached.
Season with salt and pepper according to your taste.
Serve the sweetbreads hot, drizzling with the cooking juices and, if you wish, garnish with fresh chopped parsley.

Sweetbreads with Marsala can be accompanied by a simple side dish, such as baked potatoes or polenta, to absorb the delicious sauce. Enjoy your meal!

Curiosity

Marsala is a Sicilian fortified wine known worldwide. Its use in recipes gives an unmistakable flavor, often used in cooking to enrich both sweet and savory sauces and preparations.