• 300g veal sweetbreads
• Pint of beer
• 80g rhododendron honey
• 1 vacuum bag
• 30g black truffle
• 100g fondo di Vitello
• White beer vinegar to taste
• 150g swiss chard cleaned, washed and blanched
• 50g smoked cheek of Cinta Senese
• A few drops of pure Piedmont Hazelnut Oil
• Oil free hazelnut flour
• Maldon sea salt
• Wild pepper from Madagascar
Marinate the sweetbreads with beer and honey for 24 hours in the vacuum bag, then cook for 30 minutes at 60°C in water (use a Roner or a pot and an empirical thermometer).
Open the bag, drain and allow the sweetbreads to cool in a blast chiller.
Cut the sweetbreads into slices 3 cm thick, and cook in a salamander on both sides. Sprinkle with oil free hazelnut flour, season with Maldon sea salt and freshly ground Madagascan pepper.
Mix the black truffle into the fondo di Vitello, and balance the flavour with the vinegar.
Assemble the dish as follows:
Lay the crispy sweetbreads on the hot black truffle sauce, serve with the swiss chard with warmed hazelnut oil and Maldon sea salt, and a thin slice of smoked cheek of Cinta Senese.