Sweetbreads wrapped in chard leaves on Asiago PDO Fresh fondue and crunchy vegetables.


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Second Dish


90 minutes


per 4 persone

• 12 pieces of lamb sweetbreads
• 12 chard leaves
• 1 spring onion
• 1 bay leaf
• Salt and pepper
• 20 ml of white wine
• 15 grams of white wine vinegar
• 1 clove of garlic in a shirt

For the fondue

• 150 grams of cream
• 200 gr of Asiago PDO Fresh

For marinated vegetables

• 1 thinly sliced Polignano carrot
• 2 cabbage leaves cut into circles
• 1 red cap leaf cut into circles
• 3 grams of sugar
• 10 ml of apple cider vinegar


Clean the sweetbreads well, wash them thoroughly and then leave them in water and vinegar for two hours.
Rinse them and dab with absorbent paper.
In a pan, stew the spring onion and whole garlic, brown the sweetbreads, season with salt and pepper and let them cool.

Blanch the chard leaves, dip them in water and ice and pat them with absorbent paper.
Make rolls with chard leaves and sweetbreads, put them on a baking tray with parchment paper with salt, pepper and oil, cook at 170 degrees for 10 minutes.


Prepare the fondue with the cream and Asiago PDO Fresh and keep warm in a bain-marie.
Marinate the circles of cabbage and hooded carrots with salt, sugar and apple cider vinegar in oil, salt and pepper and vacuum seal them for an hour.

Completion of the dish

Put the hot fondue in 4 serving dishes, arrange the sweetbreads in chard leaves and the marinated vegetables.