Name: Sweetbreads with Wild Mushrooms and Marsala (Animelle d’Agnello con Funghi Selvatigi e Marsala)
Yield: Serves 6
Cuisine: Italy
Ingredients: crostini (½ cm/¼ in slices of French bread fried in olive oil); salt and freshly ground black pepper; 250 g/9 oz mixed wild mushrooms, sliced (use cultivated if necessary); 500 g/1 lb 2 oz lambs’ sweetbreads; 40 g/1½ oz butter; 150 g/5 oz Parma ham, cut in julienne; ½ glass Marsala; 4 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

500 g/1 lb 2 oz lambs’ sweetbreads
150

Method

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