Instructions

Clean the sweetbreads properly removing fat and cartilage. Chop and season them. Boletus can be cleaned with a wet cloth or a brush, dice or julienne them.  Chop the onion and garlic into fine brunoise.
Sauté the sweetbreads high-heat until properly brown in a Magefesa stainless steel wok. Move away and keep. Add the garlic cloves to the wok, let them color and add the onion. Sauté medium low-heat so that it browns quietly. Add the boletus and sauté until they spill the jelly and are done to perfection. Place the sweetbreads back to the wok, pour white wine over them to taste and cover.
Let them cook low-heat until the sauce thickens and all flavors join. Some vegetable stock or meat may be added if we realize the stew may turn out dry. Adjust seasoning, add salt and pepper when necessary and powder very chopped parsley. Serve in individual clay pots with grated pine nuts powdered over it.

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