Animelle al Prosciutto

Sweetbreads with Ham

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

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.


  • 570 g ( lb) lambs’ sweetbreads
  • salt
  • 75 g


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