Veal Recipe from Iván Cerdeño, chef of El Carmen de Montesión Restaurant in Toledo, Spain. – What a Wonderful European Beef.
VEAL SWEETBREADS WITH PICKLE AND ANCHOVY PASTE
– 300 gr veal sweetbreads
– clarified butter
– dill pickle, pickled chili peppers and capers
– bearnaise sauce
– anchovy paste
– nasturtium flowers
– salt