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Ingredients

• 3 pounds sweetbreads, about 4 (8 to 10-ounce) pieces or 8 (4- to 6-ounce) pieces
• 4 fennel sticks or 4 licorice sticks
• 2 teaspoons coarse sea salt or kosher salt
• 2 teaspoons fennel seeds
• 1 teaspoon white peppercorns
• 1 teaspoon fennel pollen, optional
• 12 teaspoon saffron threads
• 12 teaspoon cayenne pepper
• 1 star anise pod

• 12 cup polenta or cornmeal
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 12 cloves garlic, peeled
• 4 small fennel bulbs, trimmed and quartered
• 1 cup dry white wine
• 2 tablespoons anise-flavored liqueur (recommended: Pernod or Pastis)
• 1 cup chicken stock, low-sodium canned broth, or water
• 4 plum tomatoes, peeled if desired, halved, and seeded

Description

Cooking Channel Serves Up This Braised Veal Sweetbreads With Fennel And Tomato Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel