Pasta with sweetbread and mushrooms - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Fresh handmade pasta 0.4 kg
• Spinach 0.3 kg
• Frozen mushrooms 0.1 kg
• Extra virgin olive oil 0.1 l
• Brown stock 0.5 l
• Orellana Mushrooms 0.5 kg
• Veal sweetbreads, frozen 0.25 kg
• Vinegar 0.03 l
• Onion 0.25 kg
• Garlic, bulb 1.0 ud
• Garlic stalks 0.25 kg
• White wine 0.05 l
• Parsley 3.0 g
• Table salt 3.0 g
• Powdered tomato 1.0 g
• Chervil 1.0 g