Sweetbreads with Marsala

Name: Sweetbreads with Marsala
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Veal sweetbreads 2; Type 00 flour to taste; Marsala wine 1 glass; Broth 0.8 cup; Butter 3 tbsp; Bread 4 slices

it de fr es br

416

Calories per serving

Energy Kcal 416
Carbohydrates g 49.2
of which sugars g 7.6
Protein g 21.6
Fats g 12.1
of which saturated fat g 6.06
Fiber g 1.7
Cholesterol mg 71
Sodium mg 480

Difficulty: Easy
Prep time: 40 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Rich flavor and a truly tender bite make sweetbreads with Marsala one of those dishes you’ll want to share at the table any time special company is coming—or just when the family wants something a little different. Gleaming in a deep, flavorful Marsala sauce, these delicate veal sweetbreads look surprisingly elegant without being fussy, matched by an appealing shape and a nice golden tone that always turns some heads. People usually talk about the smooth, mild taste, giving it a gentle bite that balances so well with the slightly sweet, earthy goodness of classic Marsala. Every forkful is soft yet satisfying, especially when you dip a little crusty bread in any leftover sauce…and if you try pairing with just a few simple veggies, everything about the plate feels homey and special. The best part? Sweetbreads with Marsala consistently offer that rare mix of impressive restaurant-style drama and genuine comfort—so families end up putting it on the list for both weeknights and celebrations.

Busy home cooks and regular families find a lot to love about this easy sweetbreads recipe, especially with the way the mild flavor works with plenty of sides or toppings (think mushrooms, grilled asparagus, even a basic tossed salad on the side). Since the unique texture of veal sweetbreads with Marsala sauce tends to please both adventurous eaters and folks who like familiar flavors, you get a lot of easy wins on birthdays, holidays, or just those needed pick-me-up nights. Great hot or warm, while leftovers keep tasting good the next day, this versatile take on classic sweetbreads feels adaptable—good as an appetizer or as the main attraction on a Sunday. Kids sometimes like it because it’s soft and not strong, while adults love the hint of depth from rich Marsala sauce. Home cooks usually cite the reliable results, no fancy tricks required…just a dish that stands out at potlucks, family dinners, or fancy date nights at home. Sweetbreads with Marsala really do add something different to a menu—easy to dress up or down, always memorable, and forever a family-friendly recipe that impresses even without a lot of extras every time.

INGREDIENTS: Veal sweetbreads 2; Type 00 flour to taste; Marsala wine 1 glass; Broth 0.8 cup (200 ml); Butter 3 tbsp (40 g); Bread 4 slices

Preparation

How to prepare Sweetbreads with Marsala

Sweetbreads with Marsala is a traditional dish from Lazio.

The preparation of sweetbreads requires some careful attention during the cleaning phase. Soak the sweetbreads in lukewarm water, changing the water twice every 15 minutes. During this phase, try to remove the membranes and the bloody parts, resulting in very white pieces.

Cut the sweetbreads into slices not too thin, lightly flour them, and sauté in butter, then add the Marsala. Once it has evaporated, add a few tablespoons of broth and finish the cooking.

Serve the Sweetbreads with Marsala by placing a slice on a piece of bread fried in butter and drizzling with the cooking sauce.

For the translation of some texts, artificial intelligence tools may have been used.

Sweetbreads with Marsala

PRESENTATION

How to prepare Sweetbreads with Marsala

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