Recipe
Argentinian Grilled Molleja with Chimichurri Sauce
Succulent Grilled Molleja: A Flavorful Delight from Argentina
4.6 out of 5
Indulge in the rich flavors of Argentinian cuisine with this authentic recipe for Grilled Molleja. This dish showcases the unique taste and texture of molleja, a delicacy made from the thymus gland of veal or beef. Paired with a vibrant chimichurri sauce, this recipe is a true celebration of Argentinian flavors.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Low-carb, Keto-friendly, Paleo, Dairy-free
Allergens
Garlic, Olive oil
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) molleja (veal or beef sweetbreads) 500g (1.1 lb) molleja (veal or beef sweetbreads)
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2 tablespoons olive oil 2 tablespoons olive oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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For the chimichurri sauce: For the chimichurri sauce:
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1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
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4 cloves garlic, minced 4 cloves garlic, minced
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2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
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1/2 cup olive oil 1/2 cup olive oil
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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
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1.Soak the molleja in cold water for 1 hour to remove any impurities. Drain and pat dry.
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2.In a bowl, combine the olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Mix well.
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3.Add the molleja to the marinade and coat it evenly. Let it marinate for at least 2 hours, or overnight in the refrigerator.
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4.Preheat the grill to medium-high heat.
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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.
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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.
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7.Once the molleja is cooked, remove it from the grill and let it rest for a few minutes. Slice it into thin pieces.
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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.
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