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.
- 1 pack of sweetbreads
- sesame seeds
- chili powder
- onion powder
- garlic powder
- smoked paprika
- salt and pepper
- 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..