Ingredients for the sweetbread

  • 500 g sweetbread
  • 1 onion
  • 3 cloves
  • 1 bay leaf
  • 10 black peppercorns

To prepare the sweetbreads

Soak the sweetbreads in water for 2 hrs. Blanch twice in salted water. Season the onion with the bay leaf and cloves. Bring 2 l of water to the boil along with 2 tsp of salt, the peppercorns and the onion. Add the sweetbreads and leave to infuse for 20 mins. Return to the boil, leave to cool in the stock. Break into walnut-sized pieces.

Ingredients for the pesto

  • 150 g parsley leaves
  • 40 g pistachios, lightly toasted
  • 50 ml pistachio oil
  • 100-150 ml sunflower oil
  • 2 pinches of salt
  • 1 pinch of sugar
  • 1 pinch of ground cloves

To prepare the pesto

Briefly blanch the parsley in boiling salted water and rinse in cold water. Squeeze out the excess liquid using a tea towel and mix with the remaining ingredients to form a smooth paste.

Ingredients for the crumb

  • 4 tbsp butter
  • 2 tbsp breadcrumbs
  • 4 tbsp chopped pistachios
  • 3 tbsp chopped parsley

To prepare the crumbs

Heat the butter in a pan until it froths, add the breadcrumbs, pistachios and parsley. Add the sweetbreads and fry until golden brown, season with salt and pepper.

Ingredients for the lettuce

  • 1 baby lettuce
  • 2 slices of toast bread, cut into cubes
  • 1 tbsp olive oil
  • 1 handful of parsley leaves
  • 2 tbsp lemon juice
  • Salt and ground black pepper

To prepare the lettuce

Prepare and wash the lettuce. Toast the bread cubes in a pan with the olive oil, add 1 tbsp of the pesto and mix thoroughly.

Plate up the lettuce, croutons and sweetbread.
Top with the pesto and lemon juice, garnish with parsley.