- 400g veal sweetbreads
- 12g & 60g Parsley
- 100g black garlic
- 1 clove garlic, 1 chilli pepper
- 100g new season garlic
- 120g vegetable oil
- 100g lemon juice
- 2 lemon
- 100g peeled anchovies
- 1/2 cauliflower
- pm meat glue
- 1 pomegranate
- 100g bulgur
- Olive oil, argon oil, sherry vinegar
- 2 shallots
- Candied pumpkin seeds
- 7g mint, 12g coriander
- Italian leaves
- 500g Veal Trim
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Purée,
Claude Bosi
18th January 2011
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Purée,
Grilled Veal Sweetbreads studded with Black Garlic, Italian leaf Salad, Garlic & Lemon Puree, Gremolata Dressing by Claude Bosi from Hibiscus Restaurant
Ingredients
Method
400g veal sweetbreads
12g & 60g Parsley
100g black garlic
1 clove garlic, 1 chilli pepper
100g new season garlic
120g vegetable oil
100g lemon juice
2 lemon
100g peeled anchovies
1/2 cauliflower
pm meat glue
1 pomegranate
100g bulgur
Olive oil, argon oil, sherry vinegar
2 shallots
Candied pumpkin seeds
7g mint, 12g coriander
Italian leaves
500g Veal Trim
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
