Name: Tagliatelle with Veal Sweetbreads
Yield: Serves 4–5
Ingredients: 300 ml crème fraîche; 1–2 pinches of chilli powder; 1 tbsp olive oil; 1–2 tbsp white wine vinegar; 280 g egg tagliatelle; 100 g small chestnut mushrooms, finely sliced; 25 g butter; 4–5 fresh plum tomatoes; sea salt; 12 basil leaves, roughly torn; 250 g veal sweetbreads; 175 g lean veal mince

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

The melting texture of sweetbreads combined with the rich veal make this a wonderfully creamy, subtly flavoured pasta dish. Veal sweetbreads are superior but you can use lambs, which are cheaper. Serve with a generous sprinkling of freshly grated Parmesan.

Ingredients

250 g veal sweetbreads
sea salt
1–2 tbsp white wine vinegar

Method

Soak the sweetbreads in a bowl of cold, salted water for at least an hour, changing the water two or three times until clear of all traces of blood. Add the vinegar and sweetbreads to a saucepan of boiling water, reduce the heat and simmer for 1–2 minutes. Drain and finely chop.

Make a small incision in each tomato, place in a bowl and cover with boiling water. Leave for a minute or two

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