Salt and pepper veal sweetbreads with wild chicory spears (Animelle di vitello a sale e pepe saltate con le puntarelle romane)

INGREDIENTS: (4 servings)
700 Gr. Veal sweetbreads
Extra virgin olive oil
Salt
Pepper

Blanch the sweetbreads in salted water for about 15 minutes and let cool.
Drain and cut in thin slices.
Heat the oil in a pan, add the meat and cook turning all the pieces with a wooden spoon until roasted.
Season with salt and freshly ground pepper.
Fold in the salad (author-entry p. 83) and sauté for a few minutes over high heat.

Thanks to Government of the Region of Lazio Department of Agriculture