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Sweetbreads Carbonara

November 17, 2010

Looks delicious and comforting, doesn't it?

Sometimes, we like to think outside the box and get really creative in order to bring you the most inventive, exciting cuisine. Of course, this is Michael’s, so first and foremost it’s all about the beautiful, seasonal ingredients.

For this special from our New York kitchen, we start with veal sweetbreads, perfectly seared and unbelievably smooth and flavorful. But executive chef Kyung Up Lim wanted to serve them a little differently.  So he whipped up the most delicious spaghetti alla carbonara complete with savory bacon lardons and, of course, some fresh chives; then, he nestled some perfectly pan-seared, crispy sweetbreads all around the pasta. It’s local, it’s seasonal, and it’s completely indulgent. Enjoy!

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