TAGLIATELLE WITH SWEETBREADS AND PEAS

Offal is rich in mood-improving nutrients. The pasta specialists at Trullo have a recipe to keep you sweet

CALS 563 | CARBS 51G

| PROTEIN 23G | FAT 31G | SERVES 6

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INGREDIENTS

80g unsalted butter • 1 tbsp olive oil • 750g lamb sweetbreads • 50ml Marsala • 50g podded peas • 3 tbsp mascarpone • handful of mint leaves, finely sliced • 400g dried tagliatelle

For the stock: 1 celery stick, quartered •1 onion, quartered •1 leek, quartered • 1 tbsp black peppercorns • 3 bay leaves • 125ml white wine • 1 tbsp lemon juice

METHOD

1 | Sweetbreads are meat from the thymus and pancreas, with a soft texture and mild taste (source from your butcher rather than Saino’s meat aisle). they’re also stuffed with B12 and selenium, crucial nutrients for regulating your mood. Kick off with the stock. Put all the ingredients in a large pan, bring to the boil, then simmer for 20 mins. Strain the liquid, bring that to the boil, simmer and poach the meat for 3 mins. Drain and peel the membranes off while they’re warm.

2 | Heat the butter and oil in a large pan. Fry the sweetbreads for 2 mins on each side. Discard the oil, then add the Marsala and cook for 1 or 2 mins. Add the fibrerich peas, mascarpone and mint, then season.

3 | Cook the tagliatelle al dente – lightly cooked pasta releases its carbs into your bloodstream more slowly, for sustained energy. It’ll also help more sleep-supporting tryptophan reach your brain. When it’s ready, add it to the pan of sauce and toss to coat, adding a splash of pasta water if it starts to dry up. Serve when the sauce has thickened. Buon appetito!