-“Dad, I really didn’t like that Alfredo sauce you bought in the store….Can you prepare a fresh white sauce for me?”
Good morning. Yesterday we were hoping not to dabble in the kitchen, except to just boil some pasta and serve it. We were counting on the leftover pink sauce we had prepared the weekend before last with that a small addition. However, life is never that easy, as you may all well know. Faced with the request of our son Gian Luca (the very best friend that we could ever have in Life) we started to rummage our freezer for alternatives and some inspiration. When we spotted two bags with some enticing sweetbreads, we casually asked Giani: “Have you ever tasted this?” You know the answer, don’t you? As proud Italian-Americans, we heard the commanding clarion call from Antiquity.
Rimboccare le maniche! (roll up your sleeves)
In order to tenderize the sweetbreads, first you must boil them in a thick broth with veggies for at least one hours.
The second step is to grill the sweetbreads for at least half an hour in our homemade rotisserie machine. Great buy.
The sweetbreads should have a crispy exterior, while maintaining its inner juiciness. This is how they will look like.
With our Japanese knife, we sliced the sweetbreads into smaller pieces, as well as the grilled sausages (chorizo)
Now we are ready to prepare the Bechamel sauce, for which you should consult our previous article on this process. After adding the sweetbreads, sausages and walnuts, the sauce should look like this: creamy but without clumps.
We boiled the pasta separately and then laid it on La Bestia, before slowly adding the sauce and parmesan cheese.
Allow us to introduce you a dish fully imagined and conceived in our humble kitchen: Pastaciutta alla Gian Luca.
Our son said that it was one of the best pasta dishes he tasted. As he wolfed down two full plates, we believe him.
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