1 The day before, run cold water over your veal sweetbreads for 15 minutes, then place them in a pot, cover with cold water then turn on the heat and "blanch" 6 minutes after boiling then refresh under cold running water, when they are completely cold peel them as best as possible, then place them in a bowl put a small board with a weight on top then refrigerate overnight.
2/ Preheat your oven to 180°(th6) .
3/In an oven-safe dish, melt a little butter and oil then sear your veal sweetbreads on all sides season with salt and pepper then pour your veal stock, wait for boiling then place in the middle of the oven for 20 minutes while constantly basting.
4/On your board place your 8 doubled sheets then brown them in a pan with a little oil then put them back on your board then quickly spread the 4 corners of the 1st layer and set aside.
5/ Remove your veal sweetbreads and cut them into 8 thick slices, degrease your braising stock add a touch of cream as well as the truffle scraps and taste for seasoning .
6/On well heated plates arrange 2 cushions in each put in the center a beautiful slice of veal sweetbread, your pasta in the center then pour hot truffle sauce over your veal sweetbreads.
* the tiny Nagasaki Japanese pasta has existed for over 1000 years
*These sheets can be found in all Asian shops thank you to my friend Judith Duong for sending them because hers are really very easy to use.
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