Sweetbreads in Red Wine
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 sets of sweetbreads 3/4 cup flour 4 Tbs butter
1 small onion, finely chopped 2 cups dry red wine juice of 1 lemon
zest of 1 lemon 2 Tbs fresh parsley, chopped



1 Bring a pot of salted water to a boil. Wash the sweetbreads, then put in the boiling water and cook gently for 5 minutes. Remove, drain, and cool slightly. Separate the sweetbreads into quarters and remove the membranes. Dredge in flour and season well with salt and freshly ground black pepper.
2 Melt the butter in a large frying pan on medium. When bubbling, put in the sweetbreads and lightly brown them on all sides for 3 to 4 minutes. Add the finely chopped onion and cook a couple more minutes. Pour in the red wine and raise the heat so the liquid boils vigorously. Add the lemon juice and zest and the parsley. Season with salt and pepper. The dish is done when the sauce has thickened to the point that it coats a spoon, about 5 to 6 minutes.
3 Serve with boiled new potatoes and either a green salad or a vegetable such as green beans or spinach.

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