Sweetbreads with Wild Garlic Spaghettini

A great pasta dish for any occasion:

Rinse sweetbreads under gently running water until nice and white. Remove the skin from the sweetbreads and free them from the tendons. It is best to use only the large sweetbreads. Pat dry and roll each piece in plastic wrap. In addition, wrap tightly with aluminum foil. Cook the celery, carrots, peppercorns and bay spice in salted water for 15 minutes, add a dash of milk and poach the sweetbreads in this broth for 15 minutes.

Leave to cool for at least 2 hours.

For the wild garlic spaghettini: clean the wild garlic, rinse, spin dry well and cut into thin strips. Cook the pasta in salted water until al dente. Heat half of the oil, fold in the strained pasta with the wild garlic and mix with the finely chopped tomatoes and the Parmesan cheese. Season with salt, pepper and the remaining oil.

Remove the sweetbreads from the foil, cut them into slices, season with salt and roast them gently in butter.

Arrange sweetbreads with wild garlic spaghettini on plates.

Tip: This dish is a springtime variation on the classic spaghetti aglio olio. In summer, you can use fresh basil instead of the wild garlic. If you like it a little spicier, season the spaghettini with a freshly ground chili pepper.

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