2 heart sweetbreads of beef, weighing 200 gr each
1 white onion
3 cloves garlic
300 ml roast vegetable stock
40 ml extra virgin olive oil
50 ml sherry (Amontillado Bertola, 12 years)
Salt and pepper
1 pinch cumin
100 gr beans
Gherkins, pickled onions
Blanch the sweetbreads for 4-5 minutes in water with vinegar. Gently fry the vegetables for the sofrito and set aside.
Sear the sweetbreads, then boil in water again for 8 minutes. Add to the sofrito, with the sherry and cumin and salt and pepper to taste. Cook at 70-80ºC for 3 hours.
The sweetbreads will be ready when they have a gelatinous texture and are almost falling apart.
Blanch the beans and set aside in cold water. Serve alongside the sweetbreads, to give colour and crispness to the dish..
Finish with pickles (gherkins, onions).