Tagliatelle with marjoram-infused pea cream, sweetbreads stewed with glazed spring onions and crispy guanciale
x4
Ingredients for 4 people
320 g Tagliatelle
FOR PEA CREAM
300 g fresh peas
5 g coarse salt
FOR SWEETBREADS
300 g veal sweetbreads
30 g butter
sage
100 g white wine
50 g guanciale bay leaves
200 g fresh spring onion
Procedure
FOR PEA CREAM
Shell peas, and wash pods after removing their strings. Cook pods in a litre of boiling salted water until tender. Drain and pass them to the vegetable mill, keeping the pulp. Add a few marjoram leaves. Blanch peas and well-washed spring onion roots.
FOR SWEETBREADS
Wash sweetbreads under water and peel off the skin. Boil them in salted water for about 10 minutes if they are “heart” sweetbreads, or until they are completely cooked, if they are “throat” sweetbreads. Remove fat and connective tissue from sweetbreads. In a small round pan, brown them with the butter and sage, add salt and a little white wine. Cook thoroughly.
Crisp thinly cut jowl (guanciale) in a pan, flavouring it with four spring onion wedges and a bay leaf. When cooked, remove jowl and finish cooking spring onions with a little sugar.
Cook Tagliatelle in plenty of salted water, drain making sure they do not stick and sauté in pea cream. Place Tagliatelle in the middle of the plate, with sweetbreads and spring onions, with crispy guanciale positioned like a sail or crumbled on top. End with a few marjoram leaves and blanched spring onion roots.
Giovanni Guadagno advanced training chef – fic.
