Sweetbreads with Rosemary and Prosciutto

Soak sweetbreads, clean and cut into portion sizes.

Heat olive oil or possibly lard in a frying pan, add rosemary, sear sweetbreads on both sides, and place in a warm place.

Lightly toast pine nuts in the same frying pan, add prosciutto and crisp.

Remove prosciutto and pine nuts from the frying pan, extinguish the drippings with port wine and thicken with butter.

Serve.

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