Trullo by Tim Siadatan

Author:Tim Siadatan [Siadatan, Tim]
Language: eng
Format: azw3, epub
ISBN: 9781473524910
Publisher: Random House
Published: 2017-07-06T04:00:00+00:00

Take your plain pasta dough (see here) and follow the instructions to make tagliatelle here.

To make the court-bouillon stock, put all the ingredients in a large saucepan. Bring to the boil, then reduce to a simmer and simmer for 20 minutes. Strain the liquid into a large bowl, discarding all the solid ingredients.

Pour the court-bouillon into a clean pan, bring back up to the boil and turn down to a simmer. Add the sweetbreads and poach for 3 minutes. Drain and peel the membrane off while they are still warm. Discard the stock.

Heat the butter and olive oil in a pan large enough to toss the pasta in on a medium heat and add the sweetbreads. Fry for 2 minutes, then turn over and cook for a further 2 minutes. Discard the oil (I do this by blotting the pan with kitchen paper), then add the Marsala and cook for 90 seconds. Add the peas, mascarpone, and mint, then season with salt and pepper.

Bring water up to the boil in a large pan and add salt to resemble mild sea water. Add the tagliatelle and cook for 2 minutes (if using dried pasta cook until al dente).

Add a splash of pasta cooking water to the pan of sweetbread sauce and return to a medium heat until they melt together.

When the pasta is cooked, remove it from the water and add it to the pan of sauce to toss. Keep the pasta cooking water. Vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash more starchy cooking water if it starts to dry up. Continue tossing the pasta until the sauce emulsifies and becomes viscous. Serve immediately.

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