Region: Italy
Category: Pasta with Variety Meats
Season: Any
Difficulty: Easy
This recipe is very luscious. If you are already familiar with sweetbreads you can picture the taste by reading the ingredient list. If you are not familiar with sweetbreads this is a wonderful recipe to start with. Many cooks soak the sweetbreads in cold water for an hour before beginning the preparation. This is necessary when the sweetbreads are very fresh and still a bit bloody.
Yield: Makes 4 servings
Preparation Time: 40 minutes
For the poaching liquid
1 small onion, quartered
4 large garlic cloves, crushed
20 parsley stems, about 2-inches long
1 tablespoon salt
1 teaspoon black peppercorns
1 pound veal sweetbreads, soaked in cold water to cover for 1 hour, changing the water once
For the sauce and pasta
1/4 cup unsalted butter, divided
2 tablespoon extra-virgin olive oil
1 medium onion, cut in half and sliced thin
4 large garlic cloves, finely chopped
5 thin slices pancetta
All-purpose flour for dredging
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
3 tablespoons finely chopped fresh parsley
1/2 pound penne
2 tablespoons water
1 cup freshly grated parmigiano-reggiano cheese
1. Bring a saucepan of water to a boil with the onion, garlic, parsley stems, salt, and black peppercorns. Reduce the heat to low and poach the sweetbreads until white and firm, 15 minutes. Drain, cool, and cut into 1-inch chunks and set aside until needed.
2. In a skillet, melt 3 tablespoons butter with the olive oil over medium heat, then cook the onion, garlic, and pancetta until soft, stirring occasionally, about 8 minutes.
3. Dredge the sweetbreads in the flour, tapping off any excess, season with salt and pepper and add to the skillet and cook until firmer, 4 minutes. Add the wine and cook until saucy, stirring occasionally. Add the remaining butter and the parsley, stir, and cook 1 minute, then add 2 tablespoons water, stir, and turn the heat off.
4. 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 with the sweetbreads and toss for 1 to 2 minutes over low heat. Add the parmigiano cheese until well blended and serve.
Posted: 12/22/2006
