2ozBundle of a small handful of Italian parsley and 5 sprigs fresh thymetied with cheesecloth
3cupschicken stock or water
1ozItalian parsleyto garnish.
Pastayour choice
Instructions
Sweetbreads
Prep the sweetbreads by soaking in cold water or milk overnight.
Blanch the sweetbreads in simmering, lightly salted water for 10 minutes, then shock in ice water. This will make it easier to remove any tough membranes on the outer skin. Remove any tough outer membranes and skin, the sweetbreads will break apart into smaller, morsel-sized pieces of meat.
Vegetables
In a medium sauté pan melt 1 Tablespoon of butter and sauté the onions for a few minutes.
Add garlic and cook until fragrant.
Add bay leaves, anchovies and herb bundle.
Cook 1 min then briefly add carrots and kale. Pour 3 cups of stock over the mixture, cover, and cook until tender, about 15 minutes.
Heat a separate pot of lightly salted water, and cook a pasta such as corzetti (A stamped Ligurian pasta), or use your favorite.
Try to undercook the pasta by a minute or two as it will finish cooking in the sauce.
Add good pinch of chopped parsley to the pan with the kale and carrots.
Finish & Serve
Meanwhile, while pasta is cooking, toss the sweetbreads in flour and fry in grape seed oil until lightly brown.
Add 1 tablespoon of butter and lemon zest to pasta.
Season the pasta with salt and pepper.
Plate the pasta, then place fried sweetbreads on top & garnish with more chopped parsley and serve