Basque-style Grilled Sweetbreads

Ingredients

In the original Argentinian cuisine, sweetbreads are typically prepared by grilling or pan-frying them with minimal seasoning. However, in Basque cuisine, the sweetbreads are marinated in a blend of Basque spices, including paprika and thyme, to enhance their flavor. Additionally, the grilling technique used in this recipe adds a smoky char to the sweetbreads, giving them a distinct Basque touch. We alse have the original recipe for Molleja, so you can check it out.

• 500g (1.1 lb) sweetbreads 500g (1.1 lb) sweetbreads
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 26g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Soak the sweetbreads in cold water for 1 hour to remove any impurities. Drain and pat dry.
2. 2.
   In a bowl, combine the minced garlic, paprika, dried thyme, olive oil, salt, and pepper.
3. 3.
   Place the sweetbreads in the marinade, ensuring they are well coated. Let them marinate for at least 2 hours, or overnight in the refrigerator for maximum flavor.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the sweetbreads from the marinade and shake off any excess. Place them on the grill and cook for 4-5 minutes per side, or until they are nicely charred and cooked through.
6. 6.
   Remove the sweetbreads from the grill and let them rest for a few minutes before serving.
7. 7.
   Slice the sweetbreads into bite-sized pieces and serve hot.

Treat your ingredients with care...

• Sweetbreads — Soaking the sweetbreads in cold water helps remove any impurities and improves their texture. Make sure to pat them dry before marinating.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper to the marinade.
• Serve the Basque-style Grilled Sweetbreads with a squeeze of lemon juice for a refreshing tang.
• Make sure to let the sweetbreads rest before slicing to allow the juices to redistribute and ensure maximum tenderness.
• If you don't have a grill, you can also cook the sweetbreads on a stovetop grill pan or under the broiler.

Serving advice

Serve the Basque-style Grilled Sweetbreads as a main course accompanied by a fresh green salad and crusty bread. They can also be served as an appetizer or tapas dish, paired with a glass of chilled white wine.

Presentation advice

Arrange the sliced Basque-style Grilled Sweetbreads on a platter, garnished with fresh herbs such as parsley or thyme. Serve with lemon wedges on the side for an attractive and inviting presentation.