Name: Tagliolini con animelle e prosciutto cotto (Tagliolini with sweetbreads and ham)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 100 g/3½ oz cooked ham, thickly sliced and cut into short strips; 125 ml/4 fl oz/½ cup double (heavy) cream; freshly grated Parmesan cheese, to serve; 100 g/3½ oz/scant ½ cup unsalted butter; 6 tbsp dry Marsala; 1 tbsp fresh thyme leaves; homemade tagliolini made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliolini or tagliatelle; 250 g/9 oz calves’ sweetbreads; 2 tbsp very finely chopped shallot; a grating of nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Sweetbreads are the most delicate of offal. The best are calves’ sweetbreads, which you can buy online or from good butchers.

Ingredients

homemade tagliolini made with 200 g/7 oz Italian 00 flour and 2

Europe
Italy
Dinner
Main course
Pasta
Mediterranean

Method

If you are making the pasta at home, follow the instructions here.

Put the sweetbreads in a bowl, cover with warm water and leave for 10 minutes. Drain them, put them in a saucepan and cover with fresh water. Bring the water to the boil and simmer for no longer than 2 minutes. Drain and leave them to get cold. Now peel off as much as you can of the thin me

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