Pasta with sweetbread and mushrooms

90 min
Type of dish: Pasta, Meats, Vegetables
Temperature: Hot
Seasonal period: May, June
Ingredients for 5 portions
Ingredients for portions/units
Frozen mushrooms 0.1 kg
Veal sweetbreads, frozen 0.25 kg
Onion 0.25 kg
Vinegar 0.03 l
Garlic, bulb 1.0 ud
Garlic stalks 0.25 kg
White wine 0.05 l
Parsley 3.0 g
Table salt 3.0 g
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l

For the pasta:

  • Liquefy the spinach.
  • Prepare the fresh pasta in the machine by mixing the strong flour and the liquefied spinach.
  • Remove the pasta and spread on a plate to prevent the pasta from sticking together.

For the mushroom emulsion:

  • Let the mushrooms glaze in virgin oil.
  • Reduce the brown stock.
  • Add the oil from the mushrooms to the stock in a thin stream until emulsion is obtained.

For the garnish:

  • Clean the garlic by removing the green part and the first layer and cut into sticks.
  • Blanch, cool, drain and set aside.
  • Blanch the sweetbreads in cold water with a little vinegar.
  • Remove the skin that covers the sweetbreads and separate them into regular pieces.
  • Peel, chop and sauté the onion and garlic over a very low heat.
  • Dice the mushrooms, add them to the sautéed vegetables and sauté everything together.
  • Season and drizzle with a splash of white wine and add the chopped parsley.


  • Sauté the sweetbreads in a little olive oil until they are crispy.
  • Add the tender garlic together with the fresh spinach leaves and season.
  • Add the sautéed mushrooms and stir-fry.
  • Cook the pasta al dente for a minute in salted boiling water, drain and add to the stir-fry.
  • Plate up the pasta with its garnish and the sweetbreads around it.
  • Season with the emulsion and decorate with chervil and powdered tomato.
Nutritional information (1 portion)
Fiber 14.14 g
Saturates 5.86 g
Monounsaturated fatty acids 16.61 g
Polyunsaturated fatty acids 3.97 g
Cholesterol 267.81 mg
Calcium 258.72 mg
Iron 7.95 mg
Zinc 2.69 mg
Vitamin A 536.59 ug
Vitamin C 75.88 g
Folic acid 301.87 ug
Salt (Sodium) 542.81 mg
Sugars 17.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.