Tagliatelle® with pea cream scented with marjoram, stewed sweetbreads with glazed spring onions, and crispy guanciale
x4
Ingredients for 4 people
320 g Tagliatelle®
FOR THE PEA CREAM
300 g fresh peas
5 g coarse salt
FOR THE SWEETBREADS
300 g veal sweetbreads
30 g butter
Sage
100 g white wine
50 g pork guanciale
Bay leaf
200 g fresh spring onions
Procedure
FOR THE PEA CREAM
Shell the peas, remove the strings from the pods, and wash them. Cook the pods in a liter of boiling salted water until tender. Drain and pass them through a food mill to obtain the pulp. Scent with marjoram leaves. Blanch the peas and the well-washed spring onion roots.
FOR THE SWEETBREADS
Soak the sweetbreads in water and remove the membrane. Boil them in salted water for about 10 minutes if using heart sweetbreads, or until fully cooked if using esophagus sweetbreads. Break up the sweetbreads, removing the fat and connective tissue. In a small saucepan, sauté them with butter and sage, season with salt, and deglaze with white wine. Finish cooking. Crisp the guanciale in a pan, sliced thinly, and season with quartered spring onions and a bay leaf. Once cooked, remove the guanciale and finish cooking the spring onions with a little sugar. Cook the Tagliatelle® in plenty of salted water, drain without letting them stick together, and toss in the pea cream. Plate the Tagliatelle® in the center, add the sweetbreads, spring onions, and crispy guanciale arranged as sails or crumbled on top. Finish with marjoram leaves and blanched spring onion roots.
Giovanni Guadagno, Chef Trainer, Advanced Training – fic.
