Morel Lasagna of Lamb Tongues and Sweetbreads

Whisk the dried morels to a powder in a food processor and place in a wide bowl or baking dish with the flour and semolina. Form a bulge in the center and pour in the eggs, oil and spices. Gradually mix the egg mixture with the flour mixture and knead it into a compact dough. Wrap the dough in plastic wrap and let it rest for at least 15 minutes to make it elastic. If the dough is to be processed the following day, it should be placed in the refrigerator, but taken out 15 min before further processing.

For the pickle, bring all the ingredients to a boil together, cool and pour over the lamb tongues. Cure for one night (24 hours). Remove from the brine and rinse well under running water.

Poach the lamb tongues in boiling hot salted water for 30 to 45 minutes, rinse in iced water, skin and cut into fine slices. The lamb sweetbreads in boiling salted water form and pull six to ten min. Rinse in cold water and clean thoroughly. Cut into pieces the size of a hazelnut. Fry briefly in a little butter, and set aside for later.

Roll out a sheet of pasta dough very thinly, preferably with a pasta machine. Cut 8 large squares of 10 x 10 cm with a pasta wheel.

Cook the squares in boiling hot salted water for 3 minutes.

Cut celery, leek and bell bell pepper into fine strips, shallots into fine cubes.

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