Tagliatelle con animelle d’agnello, scorzobianca, parmigiano e salvia

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Ma Nouvelle Cuisine · Creative Bistro Recipe

Tagliatelle con animelle d’agnello, scorzobianca, parmigiano e salvia

Tagliatelle with lamb sweetbreads, salsify, Parmigiano Reggiano and sage

Fresh tagliatelle with golden lamb sweetbreads, salsify, Parmigiano Reggiano and a sprig of sage
The finished dish.

Introduction

Fresh semola rimacinata tagliatelle with lamb sweetbreads, white salsify, Parmigiano Reggiano and sage. The sweetbreads bring a delicate, tender bite, the salsify a gentle sweetness, and the sage-scented cream sauce ties everything together.

Ingredients

Serves 2

Fresh tagliatelle

  • 220 g semola rimacinata, extra-fine durum wheat semolina (about 1⅓ cups)
  • 2 large eggs (about 65 g each)

Garnish

  • 200 g lamb sweetbreads (about 7 oz)
  • 250 g salsify (about 9 oz)
  • Juice of ½ lemon, for the salsify water
  • 1 small shallot
  • 5 to 6 fresh sage leaves

Sauce

  • 25 g butter (about 2 tbsp), plus a knob for the sweetbreads
  • 75 ml dry white wine (about 5 tbsp)
  • 125 ml heavy cream, 35 % fat (about ½ cup)
  • 40 g Parmigiano Reggiano, freshly grated (about 1½ oz)

Finishing

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

Method

1. Make the tagliatelle

  1. Make a well with the semola and break the eggs into the centre.
  2. Mix, then knead for about 10 minutes until smooth and firm.
  3. Wrap and let rest for 30 minutes at room temperature.
  4. Roll out thinly (about 1.5 mm) and cut into ribbons about 6 to 7 mm wide.
  5. Dust lightly with semola and form small nests.

2. Prepare 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 and pat dry.

3. Prepare 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.

4. Prepare the sauce

  1. Melt the butter in a sauté pan.
  2. Add the finely chopped shallot and sweat gently without colouring.
  3. Add the sage leaves.
  4. Deglaze with the white wine and reduce by half.
  5. Add the cream and simmer gently until slightly reduced.
  6. Add the Parmigiano Reggiano and stir until the sauce is smooth.

5. Finish the dish

  1. In another pan, sauté the sweetbreads in a knob of butter until golden brown. Season with salt and pepper.
  2. Add the salsify and let it take a little colour.
  3. Meanwhile, cook the tagliatelle in salted boiling water until al dente, 2 to 3 minutes.
  4. Transfer the pasta directly into the sauce and toss gently, adding a little cooking water if needed.
  5. Add the sweetbreads and salsify.
  6. Adjust the 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.

From my kitchen experience

  • Wear gloves when peeling salsify: its sap is sticky and stains the fingers.
  • Dry the sweetbreads well before sautéing, so they turn golden instead of boiling in the pan.
  • Season with salt only at the end, after the Parmigiano is in the sauce.

Allergens

Contains gluten, eggs, milk and sulphites (white wine).

Also check the labels of the semola, the cream and the wine.

Ma Nouvelle Cuisine  ·  Antonino Troisi

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