TAGLIOLINI CON GALLETTI E ANIMELLE - Antonio Carluccio
Discover how to make delicate tagliolini with veal sweetbreads and chanterelles in Antonio Carluccio's recipe. Serves 4. Perfect for special occasions.
Ingredients
- 300g (10½oz) fresh tagliolini pasta (or 250g/9oz dried)
- 20g (¾oz) Parmesan, freshly grated
- 300g (10½oz) veal sweetbreads
- 3 tablespoons extra virgin olive
- 25g (1oz) unsalted
- 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
- 125ml (4fl oz/½ cup) dry white wine
- (7oz) chanterelles, weight, roughly
- 2 tablespoons finely chopped flat-leaf parsley
- salt and freshly ground black pepper
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