butter, for greasing
For the pasta dough 350 g/12 oz plain flour, preferably Italian type 00, plus extra for dusting
200 g/7 oz semolina 3 tablespoons Vin Santo or Marsala 3 eggs, lightly beaten salt
For the filling 25 g/1 oz dried mushrooms 1 x 100-g/3 1⁄2-oz sweetbread
50 g/2 oz butter 2 tablespoons olive oil 1⁄2onion, chopped
1 black truffle, diced 2 tablespoons Chicken Stock
1 skinless, boneless chicken breast, cut into strips 200 g/7 oz chicken giblets, trimmed and chopped
5 tablespoons dry Marsala 80 g/3 oz Parmesan cheese, freshly grated 1 quantity Btlchamel Sauce
salt and pepper


1.For the filling, put the mushrooms in a bowl, add hot water to cover and set aside to soak for 20 minutes, then drain, squeeze dry and chop.
2.Blanch the sweetbread in boiling water for a few minutes drain and leave to cool, then dice. Melt half the butter in afrying pan, add the sweetbread and cook, stirring occasionally, for afew minutes.
3.Heat the remaining butter with the olive oil in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes, then stir in the mushrooms, truffle and stock.
4. Add the chicken strips and cook over a high heat until browned, then add the giblets and cook for a few minutes more. Pour in the Marsala, reduce the heat and cook until half the wine has evaporated.
5.Pour in just enough hot water to cover, season with salt and pepper, cover and cook over alow heat for about 30 minutes. Add the sweetbread. Preheat the oven to 180°C/350°F/Gas Mark 4.
6.Grease an ovenproof dish with butter. Make the pasta dough using the ingredients specified, then roll out into a sheet and cut into strips about 10 cm/4 inches wide and 50 cm/20 inches long.
7.Bring a large pan of salted water to the boil, add the pasta strips

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