Veal Sweetbreads in a Casserole with Corsican Muscat

Ingredients:

• 1 pound of veal sweetbreads
• 2 cups of Corsican Muscat
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup of chicken stock
• 1/2 cup of heavy cream
• 3 tablespoons of unsalted butter
• Salt and pepper to taste

Instructions:

1. Soak the veal sweetbreads in cold water for at least 30 minutes.
2. Drain and rinse the sweetbreads.
3. Blanch the sweetbreads in boiling salted water for 5 minutes.
4. Drain and rinse the sweetbreads again under cold water.
5. Remove any excess fat or membranes from the sweetbreads.
6. Preheat the oven to 350°F.
7. Melt the butter in a casserole over medium heat.
8. Add the onion and garlic and sauté until soft.
9. Add the sweetbreads and continue sautéing for 5-7 minutes.
10. Pour in the Corsican Muscat and chicken stock.
11. Season with salt and pepper to taste.
12. Cover the casserole with a lid or foil and bake in the oven for 20 minutes.
13. After 20 minutes, remove the lid or foil and bake for another 10 minutes.
14. Remove from the oven and add the heavy cream. Stir well.
15. Serve hot. Enjoy!

Verdict and Serving Suggestions:

Veal sweetbreads in a casserole with Corsican Muscat is an elegant and flavorful dish that’s perfect for dinner parties or special occasions. The sweetbreads are tender and rich, and the Corsican Muscat adds a sweet and fruity contrast to the dish. It’s best served with a side of crusty bread or mashed potatoes to soak up the flavorful sauce. Bon appétit!