Tagliatelle with Lamb Sweetbreads, Salsify, Parmigiano and Sage

Recipe for 2 people

Fresh Semola Rimacinata Tagliatelle with Lamb Sweetbreads, White Salsify, Parmigiano Reggiano and Sage.

Ingredients

Fresh Tagliatelle

• 220 g semola rimacinata (extra-fine durum wheat semolina)
• 2 large eggs (about 65 g each)

Garnish

• 200 g lamb sweetbreads
• 250 g salsify
• 1 small shallot
• 5 to 6 fresh sage leaves

Sauce

• 25 g butter
• 75 ml dry white wine
• 125 ml heavy cream (35 % fat)
• 40 g Parmigiano Reggiano, freshly grated

Finishing

• Extra Parmigiano Reggiano
• Freshly ground black pepper
• 1 small sprig of sage

Method

1. Preparing the Lamb Sweetbreads

1. Soak the sweetbreads in cold water for at least 2 hours.
2. Blanch for 2 minutes in gently boiling water.
3. Immediately cool in ice water.
4. Remove all membranes and connective tissue.
5. Cut into bite-sized pieces.

2. Preparing the Salsify

1. Peel the salsify.
2. Cut into diagonal pieces about 5 cm long.
3. Place immediately in water with lemon juice.
4. Cook in lightly salted water until tender.
5. Drain well.

3. Preparing the Sauce

1. Melt the butter in a sauté pan.
2. Add the finely chopped shallot.
3. Sweat gently without colouring.
4. Add the sage leaves.
5. Deglaze with the white wine.
6. Reduce by half.
7. Add the cream.
8. Simmer gently until slightly reduced.
9. Add the Parmigiano Reggiano.
10. Stir until a smooth sauce is obtained.

4. Finishing the Dish

1. Sauté the lamb sweetbreads until golden brown.
2. Add the salsify.
3. Meanwhile, cook the tagliatelle until al dente.
4. Transfer the pasta directly into the sauce.
5. Toss gently.
6. Add the sweetbreads and salsify.
7. Adjust seasoning if necessary.

Plating

1. Twirl the tagliatelle into a warm deep plate.
2. Arrange the salsify so it remains visible.
3. Distribute the lamb sweetbreads evenly throughout the pasta.
4. Finish with freshly grated Parmigiano Reggiano.
5. Add a generous grinding of black pepper.
6. Garnish with a small sprig of fresh sage.

© A.T