Canaille is chic! Guts are back in the spotlight. Proof with 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 milanese veal chops by Roberta.
