Sweetbread Saltimbocca

• heat olive oil to a medium-high heat

• salt & pepper sweetbreads

• flour sweetbreads lightly, shaking off any excess flour

• gently pan fry the sweetbreads, until golden brown

• add jamón ibérico, render off any fat, sear until golden brown

• chiffonade fresh green sage, add to pan, along with garlic, until aromatic

• add 1 cup of marsala wine, let all alcohol cook off, and reduce sauce

• turn off heat, let bubbles subside, add butter and stir in

• salt and pepper to taste

• plate and add radish micro-greens