Just wondering if anyone out there has had these? Are the sweetbreads used as filling for the agnolotti, or are they served over the top? If served over the top, and not used for the filling, what is used for the filling?
Have not had, but this might help: http://bostonchefs.com/restaurant/spo...
Thanks, this helps a bit in that it is pretty clear sweetbreads are over the top (along with mushrooms). However, this doesn't show if sweetbreads are also used in the filling?
I know this isn't really a firm authoritative answer, but my guess is "no". if it's noted as veal agnolotti, I doubt there's much space to fill the ravioli with anything other than veal.
I am guessing that veal sweetbreads are used though, so whether it is meat other than the sweetbreads is what is unclear to me.
I've had this here. I'm pretty sure the filling was just ground veal.
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