Radicchio and Watercress Salad
Rinse the sweetbreads under running water and then soak for 1 hour, changing the water repeatedly.
Cook the sweetbreads for 20 minutes in boiling salted water with 2 tablespoons of vinegar. Allow to cool.
Trim, chop and rinse the radicchio and shake dry. Rinse the watercress and shake dry.
Break apart the sweetbreads, taking care to remove all skins and veins carefully.
For the dressing, mix the remaining vinegar with the oil and 1 teaspoon of walnut oil and season with salt and pepper.
Peel and rinse the parsnip and cut into fine strips. Heat the remaining walnut oil and sauté the parsnip briefly. Season with salt and pepper and pour in the white wine. Cover and cook for 3-5 minutes.
Lightly salt the sweetbreads and then lightly dust with flour.
Mix the radicchio, watercress and parsnip in the dressing and transfer to a plate.
Heat the butter and fry the sweetbreads on all sides along with the walnuts for 3 minutes. Drizzle with the remaining dressing and serve with the salad.