The elegantly mild flavor of sweetbreads is set off in this recipe by a judicious dose of the earthier tastes of artichokes and ham. The artichokes are cooked separately, in olive oil. The ham, sautéed in butter, serves as a flavor base for browning the sweetbreads. The sweetbreads are diced to reduce the browning time and to create more surfaces that absorb flavor. Marsala is used at the end to temper, with its sweetness, the artichokes’ astringency and promote a smooth conjunction with the sweetbreads.
© 1986 Marcella Hazan estate. All rights reserved.