Tagliolini with Chanterelles and Sweetbreads

Name: Tagliolini with Chanterelles and Sweetbreads
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; freshly ground black pepper

antoniocarlucciofoundation.org

Experience Antonio Carluccio's masterpiece with Tagliolini, veal sweetbreads, and chanterelles in a delicate pasta dish. Perfect for mushroom lovers!

View full recipe on antoniocarlucciofoundation.org

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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
freshly ground black pepper