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Sweetbreads are hip!

Ris De Veau Et Linguines Cremeuses Aux Champignons

Canaille is chic! Guts are back in the spotlight. Proof with the super Food-Truck and this divine recipe for sweetbreads and creamy linguini with mushrooms.

For 4 persons

Preparation: 30 min

Cooking: 30 min

1/ Bring to boil a large pot of salted butter and dip the sweetbreads for 5 minutes.

2/ Drain, then pass under cold water remove the white membrane and any sinews.

3/ Wash delicately and dry the mushrooms. Remove the end of the stem and cut in 4 or in 6 depending on the size. Wash, dry and chisel the sage.

4/ In a pan, melt half the butter and pan fry the sweetbreads in butter for 5 minutes on every side so that they are nice and golden.

5/ Remove from the pan and add the remaining butter, mushrooms, chiseled sage. Cook the mushrooms for a few minutes until all the water is gone.

6/ When there is no more water in the pan, add the liquid cream and pursue the cooking for 5 minutes. Add salt and pepper.

7/ Cook the linguini as indicated on the package until they are al dente. Add salt and pepper.

8/ Cut the sweetbreads into thin slices, add in the pan, mix with the mushrooms and cover the slices with cream.

Presentation:

Present the linguini by pouring on top the cream with mushrooms and the slices of sweetbreads. Rectify the seasoning if necessary and savor without waiting.

Nota bene: sweetbreads come in two parts: throat sweetbreads and heart sweetbreads, the latter being a more refined piece.

© INTERBEV / Produits Tripiers / Amélie Roche


Also discover the crispy sweetbreads and the milanese veal chops by Roberta.

Ingredients:

2 sweetbreads (about 600 g)

500 g of linguini

350 g of Paris mushrooms

Ten leaves of sage

20 cl of liquid cream

40 g of semi-salty butter

Flower of salt

Ground pepper

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