Dish of Pasta with Sweetbreads
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Sweetbreads with Pasta


Italy   -   Pasta con Animelle
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
5 to 9 hrs
Prep		 Mild, tender sweetbreads were once popular, but now appear only in fancy restaurants - and in Mediterranean cuisine. Yes, that's a lot of fresh herbs, but it actually works rather well.




1
1
1/4
1/8
------
5
1
1-1/2
1-1/2
1
1
1
4
1-1/2
1-1/2
1/4
1/3
1/8
1/4
------
3/4
1
#
T
t
t
---
oz
cl
T
T
T
T
T
oz
T
T
c
t
t
c
----
c
#
Sweetbreads (1)  
Olive Oil ExtV
Salt
Pepper
-- Sauce
Onion
Garlic
Parsley, fresh
Basil, fresh
Rosemary, fresh
Tarragon, fresh
Thyme, fresh
Prosciutto (2)
Olive Oil ExtV
Butter
Stock, Beef
Salt
Pepper
Cream, heavy
------------
Parmigiano
Pasta (3)
Prep   (4-1/2 to 8-1/2 hrs depending - 30 min work)
  1. Prepare the SWEETBREADS in accordance with the instructions on our Veal Sweetbreads page.
  2. Slice Sweetbreads on about a 45°diagonal into slices about 1/2 inch thick. Coat well with Olive Oil, Salt and Pepper. Set aside.
  3. Chop ONION fine. Crush GARLIC and chop fine. Mix.
  4. Chop ALL HERBS fairly fine. Measure is after chopping. Mix.
  5. Tear PROSCIUTTOinto small pieces.
  6. Grate Parmigiano fine.
Run   (30 min)
  1. In a spacious sauté pan heat Olive Oil and Butter. Fry Onion mix until translucent. Turn heat to low and stir in Herbs. Fry stirring for 1 minute, then stir in Stock, Prosciutto, Cream, Salt and Pepper. Let it cook over low heat, stirring occasionaly until it is up to a slow simmer.
  2. Meanwhile: bring plenty of salted water to a boil and cook Pasta the usual way until al dente. Drain, return to the pot and stir in a little Olive Oil to keep it from sticking.
  3. When almost ready to serve, stir Pasta into Sauce and bring it back to a simmer, then stir in Parmigiano and hold just below a simmer until needed.
  4. Meanwhile: lightly oil a well seasoned iron skillet, heat it over moderate flame and fry Sweetbreads until golden brown on both sides.
  5. To serve: use tongs to place Pasta mix onto plates. Top with some pieces of Sweetbread. Serve hot.
NOTES:

  1. Sweetbreads:

      These are generally available in markets serving Turkish, Armenian, Middle Eastern and Latin American communities. For details see our Veal Sweetbreads page.

  2. Prosciutto:

     This Italian ham should be purchased from a deli sliced very thin.

  3. Pasta:

      Practically any pasta would work, but sauces of this type are most used with long pasta like spaghetti or linguini. I prefer linguini which holds sauces better than spaghetti.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ymm_sweetb1 091020 inet   -   www.clovegarden.com
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