dinner · dairy-free · gluten-free
Mollejas a la parrilla (grilled sweetbreads)
Asado favorite: veal sweetbreads grilled until crisp outside and creamy inside, finished with lemon.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak sweetbreads in cold water 1 hour; peel off the outer fat and membrane.
-
2
Optionally blanch 3 minutes in salted water, then cool.
-
3
Grill over medium heat, turning, until deeply golden and crisp and 71°C (160°F) in the centre, 25–30 minutes.
-
4
Salt and squeeze lemon over them in the last minutes.
-
5
Slice and serve hot with more lemon and chimichurri.
