Instructions: In a large saucepan, place sweetbreads, 1/4 cup white vinegar, 1 teaspoon salt and cold water to cover and bring to boil. Remove from heat and allow to stand 10 minutes. Remove sweetbreads and cool in refrigerator 30 minutes. Remove center membrane tough fibrous pieces and connective tissue and slice into 3/4" thick pieces. Season sweetbreads with salt and pepper and dredge in four. In a 12- to 14-inch saute pan, heat olive oil until smoking. Saute sweetbreads until dark golden brown on one side (8 to 10 minutes).

Turn over, add shallots and cook until golden brown (7 to 8 minutes). Add vin santo, tomato paste, rosemary and chicken stock and bring to boil, stirring to distribute tomato paste. Stir in napa cabbage, cover and simmer 2 minutes. Remove cover and simmer until quite thick. Remove sweetbreads to heated plate, pour sauce over them and serve.

This recipe yields 4 servings.

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