Cook's Note: The sweetbread hearts are the round sweetbreads that surround the heart of the animal. Thymus gland sweetbreads are longer and thinner in shape.
For the sweetbreads ragu: Melt
the butter in a large cast-iron casserole dish
. Add the mushroom trimmings, garlic, celery, bay leaf
and cook over medium heat until nice and tender but not caramelized or colored, about 5 minutes. Pour in the wine
and cook until the liquid has completely reduced and is almost gone. Pour in the chicken stock
and bring to a boil.
Rinse off the sweetbreads in cold water to remove any excess blood and gristle, and then add to the braising liquid and poach
for 10 minutes. Turn off the heat and let cool enough to handle before removing and breaking into bite-size pieces.
Strain the cooking liquid through a fine mesh sieve
into a clean pan and cook until reduced by half to create a heavily-flavored viscous broth.
For cooking the pasta: Bring a large pot of salted water to a boil. Meanwhile, add 1 ounce of the butter and the mushrooms to a large frying pan
and saute. Add the sweetbreads ragu and continue cooking until slightly browned. Pour in some of the reduced sweetbreads broth
, reduce the heat to low and add the remaining butter.
the fresh Egg Pasta for about 45 seconds, and then strain
, reserving some of the cooking water. Add the pasta
to the sweetbreads and mushrooms and cook in the broth for another 45 seconds. Stir in the Parmesan
and parsley. If the sauce
looks too thick, add a touch of the reserved cooking water. Season with salt and pepper and a drop or two of lemon juice, if desired.
Serve in a large bowl and garnish
with the prosciutto
and a little more grated Parmesan.
This recipe was provided by a chef, restaurant or culinary profession