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Animelle al Prosciutto
Sweetbreads with Ham
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1995
This robust offal dish is typical of the provincial areas around Rome. It is traditionally served with fresh peas or artichokes with melted butter and plenty of parsley, which adds a welcome touch of colour.
Ingredients
570 g 1¼ lb - salt
75 g
Method
Carefully peel the membrane from the sweetbreads, cover with cold water and leave to soak for 3 hours. This will ensure they remain perfectly white. Drain and toss into boiling water for 3 minutes. Drain again and rinse under cold water, then pat dry and slice into neat rounds.
Fry the prosciutto and onion in the olive oil or butter in a saucepan for 5 or 6 minutes. Add the sweetbreads