Sweetbreads with Wild Mushrooms and Marsala

• 500 g/1 lb 2 oz lambs’ sweetbreads
• 150

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