Cima alla ponentina
Prepare a filling using all of the ingredients: soak the bread in a little bit of milk and ring it out; brunoise cut carrots; crushed garlic and minced marjoram; chard (or salad) blanched and rinsed in ice water; dried mushrooms soaked in warm water and chopped.
Toast the pine nuts.
Sauté the sweetbreads in a pan with garlic and parsley and simmer with the white wine.
Fill the cima 2/3 full and sew the open part.
Wrap the cima in a cooking canvas and sew this tightly closed as well.