Honey Glazed Veal Sweetbreads and Roasted Red Pepper Puree.
Santa Julia Organic Cabernet Sauvignon
¾ Pounds Veal Sweetbreads (~28 Oz.)
Juice of 2 Lemons
3 Bay Leaves
2 Garlic Cloves
2 Pounds Red Bell Pepper
¾ C. Honey
Salt and pepper
3 T. Olive oil
Place the sweetbreads together with bay leaves and lemon juice in a pot with plenty of water. Boil for 40 minutes. Drain, let cool and remove the outer membrane of the sweetbreads, place them on two trays and add weight over for 1 day. Cut the sweetbreads into squares and brown them in a pan with olive oil, then add the honey to cook on low heat for 5 more minutes. For the red peppers, burn them on a direct flame until they are well black, remove the burned skin, and purée with the garlic, olive oil, salt and pepper in food processor. Place the red pepper puree in a bowl and arrange the sweetbreads glazed with honey. Finish with a drizzle of olive oil.