Fried Sweetbreads with Mushrooms

Method

1. Soak the sweetbreads in cold water for at least 2 hours to remove blood.
2. Blanch the sweetbreads in boiling salted water for a few minutes.
3. Remove from water, let cool slightly, then peel off the membrane.
4. Cut the sweetbreads into uniform pieces.
5. Dredge the sweetbread pieces in flour (or rice flour for gluten-free).
6. In a pan, heat olive oil and cook the mushrooms with spring onion, rosemary, and crushed garlic cloves until dry and golden. Do not salt until the end.
7. In another pan, heat clarified butter and fry the floured sweetbreads until golden and crispy.
8. Season the sweetbreads with salt and pepper.
9. Combine the sweetbreads with the mushrooms and add extra pepper if desired.
10. Serve immediately as an appetizer with a glass of chilled white wine.