The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Basque Sweetbreads, Fried (Choriak)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds veal sweetbreads 1 cup all-purpose flour, seasoned with salt and freshly ground black pepper to taste 6 tablespoons olive oil
3 cloves garlic, peeled and crushed 1 medium yellow onion, peeled and cut into 1/2-inch dice 1 medium green bell pepper, cored, seeded, and cut into 1/2-inch dice
1 teaspoon paprika salt and freshly ground black pepper to taste 1/2 cup reserved poaching liquid
1/4 cup chopped parsley



1 Dust the prepared sweetbreads in the seasoned flour. In a large frying pan, pan-fry them in 3 tablespoons of the olive oil until lightly brown. Remove and set aside. Reheat the frying pan and add the remaining oil, the garlic, onion, and bell pepper and saute until just tender. Return the sweetbreads to the pan and add the paprika, salt, and pepper and saute all together. Add the reserved poaching liquid, cover, and cook gently for 5 minutes more, tossing about in the pan. Sprinkle with parsley just before serving.

Back