For the sweetbread skewers with pine sauce, quarter the shallots and sauté in a little olive oil. Cook the sweetbreads in boiling water for about 5 minutes, rinse and then remove the thin skin. Cut the sweetbreads into 3 cm cubes and season with salt, pepper and a little paprika. Wrap them in slices of bacon and put them on a wooden skewer with the quartered shallots and fry them in olive oil.
For the sauce, lightly roast the pine nuts and almonds without oil and grind or puree with the remaining ingredients to a fine sauce. Season to taste with salt and pepper and serve with the skewers.
