Ingredients

Ingredients:

300g lamb sweetbreads

Vegetable oil for cooking

20 morel mushrooms

250g fresh peas

2 sprigs tarragon

For the pasta:

100g whole egg

20g egg yolk

30g semolina

230g 00 flour

2g salt

15 ml olive oil

For the sauce:

1 banana shallots, finely chopped

1 clove garlic, finely chopped

15g butter

100ml madeira

200ml chicken stock

200ml double cream

Method

1. To make the pasta dough, whisk together the whole egg and the yolks. Add the dry ingredients and mix until incorporated. Add the olive oil and mix until it comes together to a stiff dough. If it is a little too dry or too wet, add a small amount more egg yolk or flour to correct. Knead for 5 mins, until the dough springs bag gently when a finger is pressed into it, then set aside to rest for a minimum of 1 hour
2. Roll the pasta dough to 1-1.5mm thickness, then cut into 6cm by 4cm rectangles. Press the pasta pieces onto a ridged gnocchi paddle and roll them into cylinders around a skewer. You could also use a chopstick, trussing needle, or any similar shaped implement. Lightly dust the macaroni with semolina and reserve on a tray until needed
3. To make the sauce, melt the butter and sweat the shallots and garlic until soft. Add the madeira and reduce then add the chicken stock and cream. Reduce by half over a gentle heat until the sauce thickens slightly then season to taste. Set aside until needed
4. To prepare the sweetbreads, bring a pan of seasoned water to the boil. Drop the sweetbreads in and blanch for 1 min, until the outside is set. Remove from the water and chill. Once cold, peel the membrane off and remove any excess fat and sinew. Cut into pieces and refrigerate until needed
5. Wash the morel mushrooms, taking care to remove any grit from inside, and dry
6. Pod the peas, blanch for 2-3 mins in boiling salted water, then chill
7. In a hot frying pan, sauté the sweetbread pieces until golden brown. Add the morels and cook for 1 min until they start to soften. Transfer to the sauce to gently poach
8. Cook the pasta for 3-4 mins in a pan of boiling salted water. Add the peas to reheat for the last minute of the cooking. Drain, then add to the sauce
9. Pick and chop the tarragon and add to the dish, along with salt and pepper to your taste before serving