Spaghetti with Sweetbreads in Herbed Cream Sauce
Region: Italy
Category: Pasta with Variety Meats
Season: Winter
Difficulty: Medium Difficulty

This is a marvelous dish that looks quite attractive as you will pan-roast the sweetbreads until golden and place them on top of the spaghetti. The dish is very flavorful and it is best to use fresh herbs for the full taste. The cream is used in a small amount. This is a first course to serve on a cold wintery night for the greatest enjoyment.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

1 pound veal sweetbreads, soaked with cold water for 1 hour

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

1 small onion, finely chopped

1 large garlic clove, finely chopped

1 ½ tablespoons finely chopped fresh parsley

1 ½ tablespoons finely chopped fresh basil

1 ½ tablespoons finely chopped fresh rosemary

1 ½ tablespoons finely chopped fresh tarragon

1 ½ tablespoons finely chopped fresh thyme

¼ cup beef broth

¼ pound very thinly sliced prosciutto, ripped into strips

¼ cup heavy cream

1 pound spaghetti

¾ cup freshly grated Parmigiano-Reggiano cheese

1. Drain the sweetbreads. Bring a pot of water to a boil over high heat, then reduce the heat to low and poach the sweetbreads until white and firm, 20 minutes. Remove from the water, let cool, and then cut in half horizontally. Season with 1 tablespoon olive oil, salt, and pepper.

2. In a large skillet or flame-proof casserole, melt the butter with the remaining 2 tablespoons olive oil over medium–high heat, then cook, stirring, the onion and garlic until soft, about 4 minutes. Reduce the heat to low, add the herbs, stir, and cook 1 minute, then add the beef broth, prosciutto, cream, salt, and pepper and cook, stirring occasionally, until bubbling slightly, about 8 minutes.

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce. Then toss again with the cheese.

4. While the pasta is cooking, heat a carbon steel (preferably) or cast-iron skillet until smoking hot. Lay the sweetbread slices in the skillet and cook until golden brown on both sides, about 8 minutes.

5. Transfer the pasta to a serving platter or individual pasta bowls and lay some sweetbread on top. Serve hot.

Variation: 

Note: 

Posted: 01/20/2009

Related Recipes:

Penne with Sweetbreads

Tagliatelle with Sweetbreads