Rigatoni con Animelle e Piselli
(Rigatoni with Sweetbreads and Peas)
Sweetbreads of Veal (Best, but other sweet breads will do)
Olive oil - Extra virgin
Flour - all purpose & unbleached
Onion - diced
Shallots - sliced
Peas - either fresh or frozen
Tomatoes - Roma, seeded and cut into 1/4 inch pieces
Assorted herbs - thyme, rosemary and sage - fresh
Salt and pepper
1/2 Lb. Rigatoni pasta Q.B. Parmesan cheese - freshly grated
Soak the sweetbreads in a solution of water and Balsamic vinegar (5:1) for 1 hour prior to using them. Boil a pot of water. When it reaches the boiling point, add the sweetbreads, and allow them to boil for 1 minute. Remove from the heat, and douse with cold water immediately. As soon as the sweetbreads can be handles, remove any outer membrane that you find. Chop the sweetbreads coarsely, and set aside on absorbent paper.
Put a pot of water up to boil the pasta.
Heat all but 3 tablespoons of the olive oil in a frying pan. Put the flour, herbs, salt and pepper a in a plastic bag. Add 5-6 pieces of sweetbreads, and shake the bag to coat the sweetbreads with flour. Saute the onion and shallots until they are wilted, then add the floured sweetbread pieces and cook them until they are golden on all sides. Remove and place on absorbent paper. Continue this procedure until all of the sweetbreads have been cooked.
Add the peas and cook for 1-2 minutes, then add the tomatoes and cook for an additional 5 minutes. Turn off the heat. By now the pasta water should be ready. Cook the pasta until it is al dente. When this is done, take a ladleful of the starchy pasta water and add it to the sweetbreads pan. Drain the pasta, then add it to the pan with the sweetbreads and other ingredients. Stir while heating. for one minute.
Serve immediately. Garnish each portion with a bit of the remaining olive oil and plentiful Parmesan cheese.
Last updated on:08/01/02 04:41:04 PM