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Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée Recipe
Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée
Kiyomi Mikuni
Kiyomi Mikuni
Flavors of Japan
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: About 30 minutes

Difficulty: Easy
Ingredients for 1-2 servings
- 60 g (2 oz.) veal Sweetbreads
- 60 g (2 oz.) lamb sweetbreads
- 40 g (1 1/2 oz.) spinach, including 1-2 large leaves for wrapping
- 40 g (1 1/2 oz.) mushrooms
- Crushed tomato
- Black olive, finely diced
- Chives
- Chervil
- Persimmon (kaki) purée
- Red wine sauce
  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.
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An original recipe from Kiyomi Mikuni, Mikuni Restaurant, Japan

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