Tagliolini with Chanterelles and Sweetbreads - Antonio Carluccio Foundation
antoniocarlucciofoundation.org
Experience Antonio Carluccio's masterpiece with Tagliolini, veal sweetbreads, and chanterelles in a delicate pasta dish. Perfect for mushroom lovers!
Ingredients
- 300g (10½oz) fresh tagliolini pasta (or 250g/9oz dried)
- 20g (¾oz) Parmesan, freshly grated
- 300g (10½oz) veal sweetbreads
- 3 tablespoons extra virgin olive oil
- 25g (1oz) unsalted butter
- 1 small onion, peeled and very finely chopped
- 10g (¼oz) dried ceps (funghi porcini) soaked in hot water for 20-30 minutes, drained and chopped (save a little of the water)
- 125ml (4floz/ ½ cup) dry white wine
- 200g (7oz) chanterelles, cleaned weight, roughly chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
More Like This
Stuffed Cannelloni with Taleggio and Truffle Sauce - Antonio Carluccio Foundation
antoniocarlucciofoundation.org
Bianco Ccuino anchovy & cauliflower pasta recipe | TASTE
taste.co.za
Tagliolini pasta, house-made butter, white Alba truffle and Parmigiano – The Restaurant Pendolino
pendolinowine.com.au
Fettucini with Chantarelle and Olive Sauce | VegWeb.com, The World's Largest Collection of Vegetaria
vegweb.com
Tagliolini With Shaved Black Truffle | Saveur
saveur.com
Tagliatelle Tossed with Savory Mushrooms in Garlic Butter - chefmelt
chefmelt.com
Stanley Tucci’s Pasta Fagioli | Recipe Cloud App
recipecloudapp.com
Seafood Spaghetti - Antonio Carluccio Foundation
antoniocarlucciofoundation.org