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Molleja
Argentine Grilled Sweetbreads
Molleja, or sweetbreads (thymus gland), are a prized delicacy in Argentine asado. This recipe focuses on grilling them to a perfect crispy exterior while maintaining a tender interior, served simply with a squeeze of fresh lemon.
๐ง ์ฌ๋ฃ
- 500 g Veal or lamb sweetbreads
- enough to cover Cold water
- enough to fill a bowl Ice
- to taste Salt
- 2 Fresh lemons
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the sweetbreads: Rinse the sweetbreads under cold running water. Place them in a large bowl and cover completely with cold water. Let them soak for at least 2 hours, or preferably up to 4 hours, changing the water a couple of times. This process helps to remove any residual blood and impurities. After soaking, carefully remove any tough outer membrane or excess fat with a sharp knife.
โฑ๏ธ 2-4 hours soaking - 2
Blanch and shock: Bring a large pot of lightly salted water to a rolling boil. Add the prepared sweetbreads and blanch for 3-5 minutes. Immediately transfer the sweetbreads to a large bowl filled with ice water (ice bath). This shocking step stops the cooking process and helps firm them up. Once cooled, gently pat them completely dry with paper towels. This drying is crucial for achieving a crispy exterior when grilling.
โฑ๏ธ 10 minutes (5 min blanching + 5 min shocking/drying) - 3
Preheat the grill: Prepare your grill for direct, high-heat cooking. Aim for a temperature of around 230-260ยฐC (450-500ยฐF). If using charcoal, wait until the coals are glowing red with a light ash coating. Clean the grill grates thoroughly and oil them lightly to prevent sticking.
- 4
Grill the sweetbreads: Season the dried sweetbreads generously with salt on all sides. Place them directly on the hot grill grates. If the sweetbreads are long, you can cut them into more manageable pieces. Use a grill press or a heavy, flat-bottomed pan to press down on the sweetbreads. This ensures even contact with the grill and helps develop a beautiful, crispy crust. Grill for approximately 7-10 minutes per side, pressing down occasionally, until they are deeply golden brown and crispy on the outside, and tender within. The internal texture should be soft and creamy, not rubbery.
โฑ๏ธ 15-20 minutes - 5
Serve immediately: Remove the grilled molleja from the grill. Serve hot, cut into desired portions if necessary, with fresh lemon wedges on the side for squeezing over the top. The acidity of the lemon cuts through the richness of the sweetbreads beautifully.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest exterior, ensure the sweetbreads are thoroughly patted dry after blanching and shocking.
- โUsing a grill press or a heavy pan to flatten the sweetbreads during grilling is key to achieving an even sear and crispy texture.
- โMolleja are best enjoyed immediately off the grill, as they lose their crispness as they cool.
- โTraditionally served as part of an Argentine asado (barbecue), often as an appetizer or a special course.
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- Pan-fried: Instead of grilling, pan-fry the blanched and dried sweetbreads in a hot skillet with a little oil or butter until golden and crispy.
- With Chimichurri: Serve with a generous dollop of classic Argentine chimichurri sauce for added flavor and herbaceousness.
- Marinated: Briefly marinate the blanched sweetbreads in olive oil, garlic, and herbs before grilling.