Sweetbreads with Wild Mushrooms and Marsala from Leaves from The Walnut Tree: Cooking of a Lifetime
Leave the sweetbreads to soak for 10 minutes, drain and put in a pan of cold water and bring to the boil. After a minute, drain the sweetbreads and refresh them under cold water. Remove the skin an...
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Ingredients
- crostini (½ cm/¼ in slices of French bread fried in olive oil)
- 150 g/5 oz Parma ham, cut in julienne
- 500 g/1 lb 2 oz lambs’ sweetbreads
- 250 g/9 oz mixed wild mushrooms, sliced (use cultivated if necessary)
- ½ glass Marsala
- 4 tablespoons olive oil
- 40 g/1½ oz butter
- salt
- freshly ground black pepper
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