Pasta with sweetbread and mushrooms

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.

SET UP

• 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.