Name: Vegetable-Stuffed Loin of Veal with Sweetbreads
Cook time: 1 1/2 hr
Total time: 19 hr (includes soaking and weighting sweetbreads)
Yield: Makes 10 servings
Ingredients: 4 lb veal sweetbreads; 1 tablespoon plus 1 teaspoon salt; 1/2 cup shelled pistachios (not dyed red; 2 oz); 1 tablespoon olive oil; 5 tablespoons unsalted butter; 2 oz thinly sliced lean pancetta, chopped; 1 medium onion, finely chopped; 1 medium carrot, cut into 1/4-inch dice; 1/2 celery rib, cut into 1/4-inch dice; 1 large garlic clove, chopped; 1 Turkish or 1/2 California bay leaf; 1 (3-inch) fresh thyme sprig; 1 cup medium-dry Sherry; 1 cup veal demi-glace; 1 cup water; 3/4 teaspoon black pepper; 6 oz spinach, coarse stems discarded (4 cups); 3/8 teaspoon freshly grated nutmeg; 4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane; 2 tablespoons vegetable oil; 3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

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Vegetable-Stuffed Loin of Veal with SweetbreadsGeorge Whiteside

If you choose to omit the sweetbreads, simply begin the recipe by sautéing the pancetta. (In that case, you may also want to purchase a larger veal or pork loin — going up to a 5-pound veal loin or a 6-pound pork loin.)

Cooks' notes:

Sweetbreads can be soaked in ice and cold water in refrigerator up to 24 hours.
Weighted sweetbreads can be chilled up to 24 hours.
Veal loin can be stuffed 1 day ahead and chilled, covered. Bring to room temperature before roasting. (Chill sweetbreads, cooking liquid, and remaining vegetables separately.)

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