By Gonzalo Jurado. Tradevo Gastro Taberna (Sevilla)

(in memory of my great-grandparents Miguel and Mercedes)

Ingredients for two people

300 g puréed tomato
2 cloves of garlic
1 onion
2 green peppers
100 ml olive oil
200 g of veal sweetbreads
100 g potatoes
3 mint leaves
200 g flour
Tbsp salt
Tbsp ground black pepper
Tbsp sugar

Method

Stir fry the onion, garlic and green pepper – finely chopped – in olive oil until tender. Then add the tomato purée and the mint leaves, finely chopped, along with a pinch of sugar and salt. Cook the vegetables over a low heat so as to concentrate the flavour desired. Set aside.

Bleed the sweetbreads in water and ice and cook them in water seasoned with spices. Bring to the boil. Remove the sweetbreads from the pan, leave to cool down and remove the rubbery film which surrounds them with a knife.

Cut the sweetbreads into pieces, season with salt and pepper, coat them in flour and deep fry them in olive oil. Cut the potatoes into pieces – not too large – cook them in boiling water until tender and fry until golden crispy.

Presentation
Place four spoonfuls of the stir fry mix on a soup dish, lay the sweetbreads on top and distribute the freshly fried potatoes around.

Accompany with  Barbadillo Gibalbin Crianza 2009 - Tinto de la Tierra de Cádiz