Il Pagliaccio's Goat Sweetbreads & Fava Beans

Written by Katie Parla on May 15, 2010

Organ meats need not be relegated to rustic restaurants specializing in peasant cuisine or posh places capitalizing on a trend. They can be effortlessly interwoven into even the most elegant of menus, as Anthony Genovese has done at Il Pagliaccio. His capretto con datteri e fave consists of six cuts of kid, including finely chopped sweetbreads wrapped in grape leaves, grilled, and served on a bed of fresh fava beans. Goat glands never had it so good.

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