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.
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 and reduce the heat to as low as possible. Fry them very carefully, turning them once, for a total of 10–12 minutes. Add about three-quarters of the broth as they cook.
Remove the sweetbreads and arrange them on a warm dish. Mash the
© 1995 Valentina Harris. All rights reserved.