Step 1

Cover the sweetbreads with milk and soak overnight in the refrigerator. Season the flour with salt and pepper.

Step 2

The next day, bring a pot of water seasoned with salt so it tastes like the sea to a simmer, then add the sweetbreads and cook for 10 minutes.

Step 3

Remove the sweetbreads and cool, then trim off tissue with a paring knife to reveal the inner meat. From here, the sweetbreads can also be crumbled into pieces and added to a dish, such as pasta. See a pasta recipe with sweetbreads here.

Step 4

To cook the sweetbreads, have a separate bowl of beaten egg and flour ready, warm some oil in a wide pan. Dip the sweetbreads in flour, then egg, then flour again, then carefully add to the hot oil and cook until golden on each side. Serve the sweetbreads hot, any leftovers should be eaten within 24 hours.