Creamed Sweetbreads Olivero Recipe
Ingredients
| Sweetbreads | 1 pound | |
| Onions | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1 Medium, minced | |
| Butter margarine | 2 Tablespoon | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Milk | 1/3 Cup (16 tbs) | |
| Canned tomatoes | 1/3 Cup (16 tbs), chopped | |
| Stuffed olives | 1/4 Cup (16 tbs), sliced | |
| Rice - cooked | ||
Directions
GETTING READY
1. In a saucepan mix 1 teaspoon of salt, 1 tablespoon lemon juice and 1 quart water.
MAKING
2. Put the saucepan over high heat and let the mixture boil.
3. Add sweetbreads in the boiling mixture.
4. Cover the saucepan and cook the mixture for 20 minutes over low heat.
5. Drain the excess liquid and slowly remove the membranes.
6. Make small cubes from the sweetbread.
FINALIZING
7. Take a saucepan and brown the sweetbreads.
8. Add onion and garlic in butter and cook till it gets tender.
9. Pour milk, soup, olives and tomatoes.
10.Heat the mixture and keep stirring so that it doesn't get burnt.
SERVING
11. Serve creamed sweetbreads olivero over hot rice.
1. In a saucepan mix 1 teaspoon of salt, 1 tablespoon lemon juice and 1 quart water.
MAKING
2. Put the saucepan over high heat and let the mixture boil.
3. Add sweetbreads in the boiling mixture.
4. Cover the saucepan and cook the mixture for 20 minutes over low heat.
5. Drain the excess liquid and slowly remove the membranes.
6. Make small cubes from the sweetbread.
FINALIZING
7. Take a saucepan and brown the sweetbreads.
8. Add onion and garlic in butter and cook till it gets tender.
9. Pour milk, soup, olives and tomatoes.
10.Heat the mixture and keep stirring so that it doesn't get burnt.
SERVING
11. Serve creamed sweetbreads olivero over hot rice.
Chef
