Argentinian Grilled Molleja with Chimichurri Sauce

Ingredients

• 500g (1.1 lb) molleja (veal or beef sweetbreads) 500g (1.1 lb) molleja (veal or beef sweetbreads)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Soak the molleja in cold water for 1 hour to remove any impurities. Drain and pat dry.
2. 2.
   In a bowl, combine the olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Mix well.
3. 3.
   Add the molleja to the marinade and coat it evenly. Let it marinate for at least 2 hours, or overnight in the refrigerator.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the molleja from the marinade and place it on the grill. Cook for 4-5 minutes per side, or until golden brown and cooked through.
6. 6.
   While the molleja is grilling, prepare the chimichurri sauce. In a separate bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper. Mix well.
7. 7.
   Once the molleja is cooked, remove it from the grill and let it rest for a few minutes. Slice it into thin pieces.
8. 8.
   Serve the grilled molleja with a generous drizzle of chimichurri sauce on top.

Treat your ingredients with care...

• Molleja — Soaking the molleja in cold water helps remove any impurities and ensures a cleaner taste. Patting it dry before marinating allows the flavors to penetrate better.

Tips & Tricks

• For a smokier flavor, you can grill the molleja over charcoal or wood chips.
• Adjust the amount of garlic in the chimichurri sauce according to your preference.
• Serve the grilled molleja with a side of crusty bread to soak up the delicious chimichurri sauce.
• If you can't find molleja, you can substitute it with chicken sweetbreads or even chicken thighs for a different twist.
• Make extra chimichurri sauce and store it in the refrigerator for up to a week. It goes well with grilled meats, vegetables, and even as a salad dressing.

Serving advice

Serve the Grilled Molleja with Chimichurri Sauce as the main course, accompanied by a fresh green salad and roasted potatoes. Garnish with a sprig of parsley for an added touch of freshness.

Presentation advice

Arrange the sliced grilled molleja on a platter and drizzle the vibrant green chimichurri sauce over the top. Sprinkle some chopped parsley for a pop of color. Serve with the side dishes and enjoy the visual appeal of this traditional Argentinian dish.