Crispy veal sweetbreads with olives


• 2 Oz Fried Crispy sweetbreads 3 pieces

• 1 Tonnato aioli in squeeze bottle

• 2 tbs Hojiblanca Crumble

• 10 Small leafs of mixed greens

• 1 Thinly slice queen olive

• As needed Olive vinaigrette

For Veal Sweetbreads

• 1 CS Veal Sweetbreads

• 1 QT Milk

• 3 QT Water

• 4 QT Milk

• 2 cup Salt

• 1 ½ cup Sugar

• 12 Sprigs thyme

• 3 Sprigs oregano

• 10 Chives

• 12 Sprigs parsley

• 1 Tbs Black peppercorn (lightly crushed)

• 1 Tbs Coriander seed (lightly crushed)

• 7 Juniper berries (lightly crushed)

For Tonnato Aioli

• 8 Oz Confit Tuna Belly

• ¼ cup Queen Olives

• 4 Egg yolks

• 3 tbs White wine vinegar

• 1 QT Canola oil

• ¼ cup Water

• Salt

• White pepper

For Hojiblanca Crumble

• 2 cup pitted Hojiblanca Olives

 4 cup panko

 2 tbs chopped thyme

 2 tbs chopped parsley

 2 tbs chopped oregano


For Hojiblanca Vinaigrette

• 1 cup Hojiblanca Olives chopped

• 1 Shallot minced

• ½ cup Champagne vinegar

• 1 cup Spanish Extra virgin olive oil

• 1 tbs chopped parsley

• Salt and pepper To Taste


For Veal Sweetbreads

Soak the fresh sweetbreads in 1 qt milk and water for twenty-four hours. Remove from the milk and water and rinse in cold water. Re soak sweetbreads in 4qt milk, for another 24 hours. Drain rinse and pat dry.

To assemble the cure, combine salt, sugar, peppercorn, coriander and juniper in a mixing bowl. Toss the rinsed and dried sweetbreads in the salt and sugar mixture until generously coated.

Open the cheesecloth and lay down on the sheet tray and rack leaving space to cover the sweetbreads. Place half of the herbs down and sweetbreads on top. Top the sweetbreads with the remaining herbs and cover with the cheesecloth. Place in refrigerator for twelve hours (overnight).

Rinse the herbs and aromatics off of the sweetbreads and pat dry

In a non-reactive pot heat the rendered duck fat to 200 degrees F.

In batches poach the rinsed sweet breads until the sweetbreads appear opaque and feel medium rare in temperature. (7-10 minutes) When the sweetbreads are still warm peel away as much of the outer membrane as you can. Leaving silver dollar size pieces. Reserve and cool. Top off with duck fat.

Fry in oil at 350 F as needed.

For Tonnato Aioli

In a robot coupe mixer start with egg yolks, vinegar, ½ of the water, pinch of salt, pinch of white pepper

Turn mixer on and start to emulsify oil slowly

As Aioli begins to get thick add water to thin and keep adding oil

Season and adjust based on desired consistency and acidity Reserve basic aioli

In a blender, place tuna, ¼ of the aioli, and olives. Blend on slow until mixture begins to emulsify. Add the rest of the aioli slowly until combined. Adjust seasonings

For Hojiblanca Crumble

Dehydrate olives

Mix in food processor till powder

Mix with panko, herbs and season to taste.

Bake in oven at 300 until dry.

Hojiblanca Vinaigrette

Combine ingredients in a bowl and stir until emulsified. Season to taste with salt and pepper.


Place in a offsetting line, 3 pieces of crispy sweet breads.

Place quarter sized amount of tonnato next to each piece of sweetbreads.

Place 2 tablespoons of crumble on top of tonnato.

Toss mixed greens in 1 teaspoon of vinaigrette, and season with salt & pepper.

Place leafs over dish as desired.

Granish with thin slices of queen olive.