Cooking time:
45 min
Restaurant Vell Papiol
c) Vilamar, 30
43820 Calafell Platja (Tarragona)
Tel 977691349

Cut the cleaned sweetbreads into bite-sized pieces. Season and fry in the oil until golden. Set aside. Add the shallot, leek, garlic shoots and carrot to the oil and fry gently until golden. Add the tomato and continue cooking gently. Return the sweetbreads to the pan, turn the heat up, then add a good splash of Yzaguirre Reserva red vermouth and reduce to burn off the alcohol. Pour in the beef stock and bring to the boil. Add the asparagus and finish in the oven at 200ºC for 20 minutes. Remove from the oven, add the picada and parsley and thicken the sauce if necessary.

For 4 people:

700 g beef sweetbreads bled, blanched and cleaned
80 ml Yzaguirre Reserva red vermouth
12 green asparagus (can be substituted by any other vegetables or mushrooms)
1 garlic shoot, finely chopped
1 leek, sliced
1 shallot, chopped
1 carrot, finely diced
1 tomato, peeled, seeded and diced
150 ml rich beef stock
Finely chopped parsley
Catalan picada (roasted hazelnuts and almonds, 1 slice toasted or fried bread, parsley, 1 dried red pepper and salt, all ground in a pestle and mortar)
Salt, pepper and olive oil

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