Crisp Sweetbreads with Sardo Cauliflower Cream and Warm Fennel, Apple, and Walnut Salad

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking dish, add 1 tablespoon olive oil, 15 g butter, half of the salt, and some black pepper. Toss well and roast for 25 minutes, until tender and lightly golden.

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   2. Meanwhile, pat the sweetbreads very dry with paper towels. Cut them into large pieces and season with the remaining salt, black pepper, and 1 teaspoon lemon juice.

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   3. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

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   4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the fennel and shallot and cook for 4 minutes until they begin to soften. Add the green apple and cook 2 minutes more. Stir in the toasted walnuts, 1 tablespoon lemon juice, a little lemon zest, and half of the parsley. Mix, turn off the heat, and reserve the warm salad.

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   5. Remove the roasted cauliflower from the oven and transfer it to a saucepan or blender. Add the milk, heavy cream, nutmeg, and 60 g grated Sardo cheese. Blend until smooth. If needed, warm over low heat for 2 to 3 minutes to adjust the texture. Keep warm.

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   6. In the same large skillet, heat the remaining 1 tablespoon olive oil with the remaining 15 g butter over medium-high heat. Sear the sweetbreads for 4 to 5 minutes per side, until deeply caramelized and crisp outside.

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   7. Lower the heat to medium, add the white wine, and scrape the bottom of the skillet to deglaze. Cook for 2 minutes until the alcohol evaporates and the liquid reduces slightly, coating the sweetbreads with the pan juices.

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   8. To serve, spread the cauliflower cream onto the plates. Top with the crisp sweetbreads, finish with the warm fennel, apple, and walnut salad, and sprinkle with the remaining 30 g grated Sardo cheese and the rest of the parsley.

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   9. For an optional lightly gratinated finish, place oven-safe plates or an assembled baking dish in the oven at 230 °C / 445 °F for 3 to 4 minutes, just until the Sardo cheese barely melts, then serve immediately.