Leave the sweetbreads to soak for 10 minutes, drain and put in a pan of cold water and bring to the boil. After a minute, drain the sweetbreads and refresh them under cold water. Remove the skin and membranes and dry well.
Melt the butter and oil in a heavy pan, add the sweetbreads and fry briskly until lightly browned. Add the Parma ham, drain off as much fat as possible, pour over the Marsala and reduce rapidly until a glaze comes on the sauce.
Fry the wild mushrooms in oil, remove with a perforated spoon and add to the sweetbreads. Season with salt and pepper.
Serve with the crostini fried in olive oil.
© 1993 Ann and Franco Taruschio. All rights reserved.