Tagliolini with Chanterelles and Sweetbreads


Serves 4
  • 300g (10½oz) fresh tagliolini pasta (or 250g/9oz dried)
  • 20g (¾oz) Parmesan, freshly grated


  • 300g (10½oz) veal sweetbreads
  • 3 tablespoons extra virgin olive oil
  • 25g (1oz) unsalted butter
  • 1 small onion, peeled and very finely chopped
  • 10g (¼oz) dried ceps (funghi porcini) soaked in hot water for 20-30 minutes, drained and chopped (save a little of the water)
  • 125ml (4floz/ ½ cup) dry white wine
  • 200g (7oz) chanterelles, cleaned weight, roughly chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper


  1. Tagliolini is the smallest shape of tagliatelle, which is often made by hand with egg pasta.  Because of its delicate taste it is usually combined with truffle, chicken livers or delicate seafood.  Here I have chosen subtle veal sweetbreads, with the glowing yellow of chanterelles.

    Cook the sauce first.  Plunge the sweetbreads into boiling salted water for 2 minutes, then leave to cool.  Remove and discard all the outer sinews, and chop the flesh into small ribbons.

    Heat the olive oil and butter together in a large pan and sauté the onion for 10 minutes.  Add the chopped funghi porcini, the sweetbreads and wine, and stir-fry for 5 minutes.  Add the chanterelles and parsley, and cool for another 5 minutes, adding a little of the porcini soaking water for extra moisture.  Season with salt and pepper to taste.

    Cook the pasta in plenty of salted water until al dente, then drain and mix with the sauce.  Serve on hot plates, with the Parmesan sprinkled on top.

    This recipe is from Vegetables by Antonio Carluccio

This recipe is from Vegetables by Antonio Carluccio

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