Roasted veal sweetbreads with sage butter

Ingredients for 4 servings:

• 600 g veal sweetbreads
• 12 sage leaves, fresh
• 500 g pasta, e.g. B. tagliatelle
• 100 g butter
• salt and pepper
• some flour

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

Tender veal sweetbreads with aromatic sage butter and tagliatelle

The day before, soak the fresh veal sweetbreads in cold water for 1-2 hours, changing the water once or twice. Bring salted water to a boil and add the sweetbreads to the boiling water. Let it boil briefly, then remove the pot from the heat and let it stand for about 10 minutes. Refresh the sweetbreads in cold water and then peel off any membranes, blood vessels, and any attached foreign tissue. Place the sweetbreads in a sieve, cover with a plate or kitchen foil, and weigh down to press out the liquid. Refrigerate overnight. The next day, cut the sweetbreads into florets or slices. Season with salt and pepper and coat in flour. Fry in butter on all sides over medium heat until the outside is golden brown and the sweetbreads are cooked through. Towards the end, fry the washed and finely chopped sage leaves in the butter. Meanwhile, cook the pasta until al dente. Pour the fried sweetbreads and the sage butter over the pasta and serve.