Crispy Sweetbreads with White Bean Ragout

Course Appetizers Prep Time 2h Total Time 3h 45m

Ingredients in this Recipe

1 1/2 pounds calf's sweetbreads
1 cup chopped tomatoes, peeled and seeded
1 cup dried navy white beans, cook until tender and cooled (yields about 2 cups cooked)
1 cup flour
1 quart court bouillon
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped garlic
1/2 cup chopped shallots
1/2 cup dry red wine
2 cups veal reduction
2 tablespoons cold butter
2 tablespoons plus 1/4 cup olive oil
Freshly ground black pepper
Salt

See Full Recipe at Food Network