Basque Recipe

[Jason Young]

MOLLEJAS DE TERNERA AL OPORTO

1.2 kg veal sweetbreads
1 teaspoon red wine vinegar
Salt and pepper
Half cup/120 ml/4 fl oz olive oil
2 tablespoons butter
Quarter cup/60 ml/2 fl oz Spanish brandy
1 small onion, finely chopped
1 small carrot, peeled and finely chopped
1 leek, cleaned, trimmed and sliced
1 celery stalk, chopped
3 medium tomatoes, peeled, seeded and chopped
1 cup/250 ml/8 fl oz ruby port
1 cup/250 ml/8 fl oz veal or beef stock
3 tablespoons light cream

Place the sweetbreads in a saucepan of cold water and add the vinegar. Bring
to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat
and allow the sweetbreads to cool in the water. Drain and dry the
sweetbreads, remove skin and fat and cut into thick slices. Season with salt
and pepper and saute in 2 tablespoons oil with the butter until lightly
coloured. Add the brandy and cook until evaporated. In another pan saute the
onion, carrot, leek and celery in the remaining olive oil for about 6
minutes. Add the tomatoes and simmer for 10 minutes. Add the sweetbreads and
their liquid, the port and stock and bring to a boil. Reduce heat and simmer
for about 30 minutes. Add cream to the sauce and boil quickly to reduce and
thicken. Season to taste, pour over the sweetbreads and serve!

ENJOY!

Ultreya - Jason
Jason Young from England
e-mail: garranosabtopenworld.com