Ode to Offal

Sweetbread Saltimbocca with Pomodoro Sauce

Tallula toque Barry Koslow recalls sending out his fair share of ham-wrapped veal and chicken dishes years ago, but has always wanted to put his own stamp on the Italian specialty knows as saltimbocca. Enter his sweetbread-based iteration. “Our wine director likes to pair it with a tempranillo like the 2002 Lopez de Heredia ‘Vina Cubillo’ Rioja,” Koslow notes.

Photography by James Kim

Barry Koslow
Executive chef, Tallula

Prep time: 5 min.
Cook time: 25 min.
Servings: 4

INGREDIENTS
Pomodoro sauce
2 ounces yellow onion, minced
1 clove garlic, minced
12 ounces San Marzano tomatoes, crushed
1 fresh bay leaf

1 lobe veal sweetbreads (approximately 12 ounces), cleaned
4 sage leaves
4 pieces prosciutto, thinly sliced
4 ounces AP flour
2 eggs (whisked with 1 tablespoon water)
4 ounces bread crumbs
Canola oil
Salt and pepper (to taste)

PREPARATION
1. Sweat onions, garlic over very low heat. Add tomatoes and bay leaf. Season with salt and pepper; simmer (about 25 minutes).

2. Slice the sweetbread into four, 3-ounce lobes. Season to taste.

3. Top each sweetbread lobe with sage and wrap in prosciutto.

4. Dip each sweetbread wrap in: flour, egg, then bread crumbs. Shake off the excess during each step.

5. Heat canola oil in a saute pan over medium high heat until it begins to smoke. Flash sear (about 2 minutes per side) each lobe. Transfer the browned sweetbreads to a 350 F oven for 12 minutes (or until desired doneness). Dry the cooked sweetbreads on a paper towel.

6. Ladel the pomodoro sauce onto four plates, and place a sweetbread on each pool of sauce.

(March 2010)

Tags: Barry Koslow, pomodoro sauce, sage, sweetbread, Tallula, tomatoes