Crispy Veal Sweetbreads With Truffle Oil

Ris de Veau à L’Huile de Truffe

(Crispy Veal Sweetbreads With Truffle Oil)

1 pound veal sweetbreads
bouquet garni (composed of some celery leaves, parsley stems, carrot greens, 2 bay leaves, a sprig of thyme, and a couple of whole cloves, in a small cheesecloth bag tied with string)
kosher salt
freshly ground black pepper
1/4 cup flour
2 tablespoons canola oil
8 ounces wild mushrooms such as morels, black trumpets, or criminis
8 ounces russet potatoes, peeled, boiled, and tournéed (cut into 8 oval or “football” shapes)
1/4 cup finely chopped parsley
2 tablespoons truffle oil (1 to 11/2 teaspoons per serving)
2 large bunches fresh spinach, rinsed and stemmed

Rinse sweetbreads in a bowl of cold water, changing water until it is clear. This may take several rinses and changes of water over several hours. Put the bouquet garni and sweetbreads in a large saucepan of water and bring to a boil slowly, then boil for 2 minutes. Remove and chill in an ice bath. When cool, remove outer membranes and blood vessels, put sweetbreads on a plate, cover with another plate, and place a heavy object (about 4 pounds) on top to press and tenderize them. Cover and refrigerate, weighted, for at least 4 hours or overnight. (May be prepared ahead up to this point.)

Slice the sweetbreads diagonally 1/4 inch thick, sprinkle with a small amount of salt and pepper, and flour lightly. Heat oil over high heat in a sauté pan and cook sweetbreads until crisp and golden brown, adding mushrooms and potatoes about halfway through.

Remove sweetbreads, mushrooms, and potatoes from pan and toss with salt, pepper, parsley, and about half of the truffle oil. Set aside.

Heat a large sauté pan over high heat and add 1/2 cup water. As water steams, quickly add the spinach and cook only until wilted.

To serve, place some spinach on each plate, lightly salt it, and top with sweetbreads, mushrooms, and potatoes. Drizzle lightly with the remaining truffle oil. Serves 4.