2 ounces unsalted butter
1 ounce mushroom trimmings
6 cloves garlic
2 stalks celery, chopped
1 bay leaf
1 carrot, chopped
1 leek, chopped and washed thoroughly
1 medium onion, chopped
1 sprig fresh thyme
1 quart dry white wine
8 cups chicken stock or broth
1 pound fresh veal sweetbread hearts
12 ounces (1 1/2 sticks) unsalted butter
8 ounces cleaned and sliced porcini mushrooms
Egg Pasta, recipe follows
6 ounces grated Parmesan, plus more for serving
2 teaspoons chopped fresh parsley
Kosher salt and freshly ground pepper
Lemon juice, optional
4 ounces thinly sliced prosciutto, for garnish
1 pound 2 ounces "00" pasta flour
2 ounces semolina flour
1 teaspoon olive oil
7 egg yolks
4 whole eggs
The sweetbread hearts are the round sweetbreads that surround the heart of the animal. Thymus gland sweetbreads are longer and thinner in shape.
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