These sweetbreads were a gift, and they hung out in the freezer for way too long.

I spiced them up and then tempered them with a sour cream pasta..

But it’s the sesame seeds that really make this dish something special.

Ingredients:

• 1 pack of sweetbreads
• flour
• sesame seeds
• chili powder
• onion powder
• garlic powder
• smoked paprika
• salt and pepper
• oil
• spaghetti
• sour cream

Cut the sweet breads up into bite size pieces. In a bowl, combine a good amount of flour, sesame seeds, and spices together in the combination that you want. I was heavy on the chili powder and sesame seeds..

In a pan, heat up a good amount of olive oil, maybe a 1/4 inch deep, until it glistens but before it starts smoking. Dredge the sweetbreads in the flour mixture until fully covered, then into the hot oil. It should start to sizzle a bit. Cover and let cook until crisped and browned up, stirring occasionally to cook all the sides. This could take 10-15 minutes. Take out of the pan and place on a paper towel to de-grease. Season with salt and pepper while they are still hot.

Cook up some spaghetti, 1/4 pound per serving, al dente. Drain and add in a scoop of sour cream and some sweet breads, mixing it up really well so the hot pasta binds the dish together.

Don’t forget the sesame seeds..

January 30, 2016 Comments (1) Meat, Pasta cookingwithleftovers

chili powder, flour, garlic powder, oil, onion powder, paprika, pasta, sesame, sour cream, sweetbread