Seared veal sweetbreads with spicy caciotta cheese sauce and Merlot reduction

Red Wine Reduction:

1. Pour the red wine into a small pot and cook over low heat, allowing it to reduce until it becomes a smooth glaze.

Chili Caciotta Fondue:

1. In a saucepan, combine the milk and cream.
2. Cook over low heat until it begins to boil.
3. Cube the chili caciotta cheese.
4. In another pan, melt the butter and mix in the flour, stirring frequently.
5. Cook for about 5 minutes until the mixture is smooth.
6. Once the milk and cream mixture is just about to boil, add the butter and flour mixture, whisking continuously for about 5 minutes.
7. Remove from heat and stir in the cubed caciotta cheese.
8. Let the fondue rest for 10 minutes, then blend it until smooth and strain through a fine colander.

Seared Veal Sweetbreads:

1. Heat some butter in a pan over high heat.
2. Once the pan is very hot, sear the veal sweetbreads until golden and cooked through.

Plating:

1. Begin by placing a generous spoonful of chili caciotta fondue on the plate.
2. Layer the seared veal sweetbreads on top.
3. Finish with a drizzle of the red wine reduction, adjusting the amount to your taste.