Peter's Farm Veal sweetbread with courgette ribbons

Rinse the sweetbreads until the water runs clear. Peel the carrot and cut into slices 3 cm thick. Cut the celery into small pieces. Peel and finely chop the shallots. Sauté the vegetables and herbs in olive oil. Meanwhile, cut the courgette ribbons.

Fry the sweetbreads in olive oil for 5 minutes, but don’t let them brown. Deglaze with white wine and season with salt and pepper. Add 500 ml of stock. Remove the sweetbreads from the pan and peel them. Cut into the desired portion sizes and fry in butter and oil. Fry one at a time for 7 minutes.

Fry the courgette ribbons for 3 minutes in butter and oil until tender.

Plate up and bon appetit!