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Lamb Sweetbreads With Corzetti
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Lamb Sweetbreads With Corzetti

Braised lamb sweetbreads with corzetti pasta and vegetables
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Pasta, Sweetbreads

Ingredients

Vegetable

  • 8 oz  Kale
  • 4 oz  Diced onions
  • 4 oz  Carrots
  • 1 oz  Anchovies
  • 1 oz  Butter
  • 2 ea  Lemon zest
  • 2 ea  Bay leaves
  • 1 oz  Parsley leaves
  • 1 oz  Cheese
  • 4 ea  Garlic
  • 2 oz Bundle of a small handful of Italian parsley and 5 sprigs fresh thyme tied with cheesecloth
  • 3 cups chicken stock or water
  • 1 oz Italian parsley to garnish.
  • Pasta your 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