Sweetbreads with Wild Mushrooms and Marsala

Animelle d’Agnello con Funghi Selvatigi e Marsala

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 500 g/1 lb 2 oz lambs’ sweetbreads
  • 150 g/5 oz Parma ham, cut in julienne
  • 40 g/ oz butter
  • 4 tablespoons olive oil
  • ½ glass Marsala
  • 250 g/9 oz mixed wild mushrooms, sliced (use cultivated if necessary)
  • salt and freshly ground black pepper
  • crostini (½ cm/¼ in slices of French bread fried in olive oil)


    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.