SWEETBREADS WITH CREAM

SERVES 6

20 MINUTES PREPARATION TIME

35 MINUTES COOKING TIME

500 ml (17 fl oz/2 cups) milk

1 tablespoon coarse salt

900 g (2 lb) veal ‘heart’ sweetbreads, prepared by the butcher

50 g (1¾ oz) dried cep (porcini) mushrooms

2 tablespoons olive oil

3 French shallots, thinly sliced

150 ml (5 fl oz) muscat sweet white wine (not fortified)

3 round (or medium long) zucchini (courgettes), halved lengthways and thickly sliced

1 pinch of paprika

300 ml (10½ fl oz) thin (pouring) cream

Salt and pepper

THE SWEETBREADS

Combine the milk with 1 litre (35 fl oz/4 cups) of water in a large saucepan. Add the coarse salt and sweetbreads. Bring to the boil then reduce the heat and simmer for 15 minutes. Drain and refresh under cold water.

Remove the filaments and membrane. Cut the sweetbreads into cubes, about 4 cm (1½ inches) in size.

THE MUSHROOM CREAM

Meanwhile, rehydrate the mushrooms in boiling water for about 5 minutes then drain them.

Heat the olive oil in a flameproof casserole dish over a medium heat. Add the mushrooms and shallot. Cook, stirring occasionally, for 5 minutes, or until softened. Deglaze with the muscat, then add the zucchini, paprika, cream and sweetbreads. Let it reduce for around 10 minutes, then season.