Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Ingredients for four people

4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
Four large champignons
1/2 dry glass Marsala
100 g butter
Two ladles chicken broth olive oil
flour
salt and pepper

How to make the Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Saute the sweetbread in the frying pan, add salt and pepper to taste, and set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point, add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on low heat, stirring continuously and not allowing it to come to a boil. Add the mushrooms and broth and allow to thicken. After placing the sweetbread and the champignons on the slices, lay out the Prosciutto San Daniele and roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the plate with a sprinkling of finely chopped parsley.

Regional recipe from Veneto

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.