Grilled sweetbreads from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 176) by Mark Peel and Nancy Silverton

  • shallots
  • basil
  • leeks
  • pancetta
  • parsley
  • fettuccine pasta
  • balsamic vinegar
  • dry white wine
  • sweetbreads
  • ruby Port wine
  • court bouillon
  • brown veal stock
  • EYB Comments

    Sweetbreads require soaking for at least 12 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sweetbreads require soaking for at least 12 hours or overnight.

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