Preparation time: 10 minutes
Cooking time: About 30 minutes

1. Blanch one spinach leaf per person in boiling water with a pinch of salt for a few seconds;
2. sauté the rest of the spinach with the mushrooms;
3. sauté the lamb and veal sweetbreads in butter;
4. place the spinach and mushroom mixture onto a blanched spinach leaf - if the leaf is not large enough, overlap two smaller leaves - place the sweetbreads on top and wrap up;
5. heat the red wine sauce in a saucepan; pour onto a plate; place the spinach-wrapped sweetbreads on top;
6. garnish with a spoonful of the persimmon purée, and with the tomatoes, olives and chives that have been dressed with olive oil.