Nodini Al Cartoccio

Preparation:

Preparation: Thoroughly wash the sweetbreads, then blanch them in boiling salted water, acidulated with a spoonful of vinegar. Remove from the water after about 10 minutes, drain and leave to cool on a tea towel. In the meantime, cut the ham and also the now cold sweetbreads into cubes, lightly flour the knots, then brown them in a pan in which you have melted the butter, flavoring it with the garlic clove. When the knots are well browned on both sides, remove them from the pan and remove the garlic, and add the diced ham and olives to the cooking liquid. Wet them with a glass of dry white wine and when this has evaporated add the sweetbreads, mixing well, then flavor with 2 spoonfuls of tomato. Add salt and pepper, bring to the boil and cook for about 2 minutes, then remove from the heat. Prepare 8 squares of special kitchen paper, each measuring 25 x 25. Brush the edges with the lightly beaten egg. Place the veal knots in the center of these 4 sheets. On each of them evenly pour the fourth part of the prepared gravy. Cover with the other 4 sheets of paper, match the edges, then fold them over, sealing them perfectly. Place the parcels on a lightly oiled baking sheet, then cook for around 10 minutes. After this time, arrange the parcels on individual plates or on a suitable serving plate and then serve them immediately, opening it, however, only on the table, in the presence of the diners.