Tagliatelle with Sweetbreads
Region: Italy
Category: Pasta with Variety Meats
Season: Any
Difficulty: Medium Difficulty

This is one of my favorite pasta dishes but I don’t make it too often because none of my local supermarkets ever carry sweetbreads.  Usually I will have ordered the sweetbreads from a butcher for some other purpose and then I set aside a little for myself.  I take about 1 cup of leftover pasta and fry it briefly in a small buttered cast-iron skillet and the pour in one beaten egg and cook the bottom for about 30 seconds and then place it under the broiler for about 2 minutes for a really delicious breakfast or lunch.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

3/4 pound veal sweetbreads, soaked in cold water and 1/4 cup distilled vinegar to cover for 1 hour, changing the water once

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

All-purpose flour for dredging

Salt and freshly ground black pepper to taste

1 shallot, finely chopped

1 large garlic, finely chopped

5 dried porcini mushrooms, soaked in tepid water for 30 minutes, cut into thin strips

2 tablespoons finely chopped fresh parsley leaves

1/4 cup Madeira wine

1/4 cup water

1/4 cup heavy cream

1/2 pound tagliatelle or fettuccine

1 cup freshly grated Parmigiano-Reggiano cheese

1. Bring a saucepan of water to a boil over high heat, then reduce the heat to low and poach the sweetbread until white and firm, 20 minutes.  Remove, cool, and cut into bite-size pieces.

2. In a large skillet, melt the butter with the olive oil over medium-high heat.  Dredge the sweetbreads in the flour, tapping or shaking off excess flour and cook on all sides until they begin sticking to the skillet and are turning golden, 3 to 4 minutes.  Season with salt and pepper. 

3. Add the shallot, garlic, mushroom, and parsley and cook until soft, about 3 minutes.  De-glaze the skillet with the Madeira and cook until about 1 tablespoon of the wine remains, stirring.  Add the water and let it reduce for 1 to 2 minutes while stirring.  Add the cream, turn the heat to low, and simmer until the pasta is done.

4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce and the cheese until completely mixed then serve.

Variation: 

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Posted: 12/22/2006