Name: Pasta with Sweetbreads and Wild Mushrooms
Ingredients: 1/2 c Walnut oil; 12 Medium-size fresh chanterelle mushrooms; (about 1 pound total), each sliced into 3 pieces; 2 1/2 c Dry white wine; 1/4 c Chicken stock; 4 c Heavy cream; 2 c Water; 1 1/4 lb Veal sweetbreads; 3 tb Extra-virgin olive oil; Salt and freshly ground white pepper; 1/4 c All-purpose flour; 1/2 tb Unsalted butter; 1 Recipe Fresh Angel Hair Pasta; (See recipe, below); 1 1/2 tb Julienne of fresh basil; 1 1/2 tb Chopped fresh chives

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy			1	Servings

INGREDIENTS

1/2	c	Walnut oil
12		Medium-size fresh chanterelle mushrooms; (about 1 pound total), each sliced into 3 pieces
2 1/2	c	Dry white wine
1/4	c	Chicken stock
4	c	Heavy cream
2	c	Water
1 1/4	lb	Veal sweetbreads
3	tb	Extra-virgin olive oil
		Salt and freshly ground white pepper
1/4	c	All-purpose flour
1/2	tb	Unsalted butter
1		Recipe Fresh Angel Hair Pasta; (See recipe, below)
1 1/2	tb	Julienne of fresh basil
1 1/2	tb	Chopped fresh chives

INSTRUCTIONS

WHILE MEATS WOULD BE OVERPOWERING ON MY ANGEL HAIR PASTA, crisply saut.ed
sweetbreads, along with saut.ed wild mushrooms, make a wonderfully rich,
satisfying opping with a great combination of textures and tastes.
Heat 1/4 cup of the walnut oil in a skillet over high heat until the oil is
almost smoking. Add the chanterelles. Let them set and brown, without
stirring, for 30 seconds. Then turn them and let them set on the other side
for 30 seconds more. Remove the mushrooms from the skillet and set them
aside.
Pour off tide oil from the skillet. Add l/2 cup of wine and the chicken
stock and simmer briskly for 2 minutes, stirring and scraping to dissolve
the glaze in the skillet. Then add the cream and boil until it has reduced
by half, 12 to 15 minutes.
While the cream is reducing, bring the remaining wine and the 2 cups of
water to a boil in a saucepan. Add the sweetbreads and blanch them for 3
minutes. Then drain them and carefully use a small sharp knife and your
fingertips to remove their membranes and trim and clean them. Cut the
sweetbreads into 6 slices about 1/2 inch thick and set them aside.
In a large pot, bring 8 quarts of lightly salted water to a boil; add the
olive oil.
A few minutes before the cream has finished reducing, season the
sweetbreads with salt and pepper. Sprinkle the flour on a plate and lightly
dredge the sweetbreads in it on both sides. Heat the remaining walnut oil
with the butter in another skillet over high heat until the oil is almost
smoking and the butter begins to brown. Add the sweetbreads and saut. them
for 1 l/2 minutes per side, until golden.
As soon as you start cooking the sweetbreads, put the pasta in the boiling
water and cook until al dense, no more then 2 minutes. Drain well.
Add the reserved mushrooms to the cream sauce to heat through briefly and
toss the pasta with the sauce and mushrooms, half of the basil and chives,
and salt and pepper to taste. Mound the pasta in the middle of each of 6
large serving plates, arranging the mushrooms on top. Place the sweetbreads
on top of the pasta and garnish with the remaining herbs.
Yield: For 6 servings
http://www.foodtv.com/socal/reclist.htm#Hollywood
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

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