- 1 1/2 pounds shelled and peeled fava beans
- 1 pound sweetbreads
- 2 tablespoons butter
- 1/4 cup flour mixed with a pinch of salt
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 lemon, cut into wedges
- For poaching:
- 1 bay leaf
- Bouquet garni
- A few cloves of garlic, smashed
To prepare sweetbreads: place the poaching ingredients in 3 quart saute pan and add enough water to fully immerse the sweetbreads. Bring water to boil, then add in sweetbreads and simmer gently for 5 to 7 minutes, until sweetbreads are firm but still soft to the touch.
Remove sweetbreads from heat and let cool. With your fingers and a thin knife, remove the membrane and other tissues and tubes from the sweetbreads by pulling and tugging the thin layer away from the sweetbreads. The sweetbreads should be kept in large clumps.
Heat a saute pan with a tablespoon of the butter and let it brown. Then add the fava beans and saute over medium heat until tender, about 2 minutes. Remove from heat and set aside.
Coat the sweetbreads in the flour and set aside.
Heat the saute pan with another tablespoon of butter heat over medium high heat. Add the sweetbreads and let the surface brown by not moving the sweetbreads from the pan until each side is browned. Sprinkle with salt and pepper. Add the fava beans back to the pan and mix. Serve immediately. Squeeze lemon juice over the sweetbreads and fava beans.
3 quart saute pan, skillet