Grilled Chimichurri Sweetbreads
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||15 g|
|sat. fat||3 g|
- Preparation time: 10 minutes Stand: 5 hours
- Cook time : 27 minutes
- Total time : PT37M
- Portion size: 4 to 6 main-course servings
You may be familiar with sweetbreads from seeing them on restaurant menus. Though not difficult to make, they do require a little extra preparation before cooking. Look for them at butcher shops that sell veal.
- 1-1/2 lb 1-1/2lbveal sweetbreads
- 2 tbsp 2tbspwhite wine
- 1 1bay leafbay leaves
- 6 6peppercorns
- 1/2 tsp 1/2tspsalt
- Chimichurri Verde Recipe
- Sea salt
Soak sweetbreads in a few changes of cold water for 1 hour; drain. Place in saucepan with enough water to cover. Add wine, bay leaf, peppercorns and salt; bring to boil. Reduce heat and simmer just until no longer pink in centre, about 12 minutes. Let cool in pan; drain.
Place sweetbreads on plate or in shallow pan; cover with plastic wrap and weigh down with several plates. Refrigerate for 4 hours or for up to 24 hours.
Drain any juice from sweetbreads; trim off thin outer membranes and any tough connective tissue, breaking up as little as possible. Toss with half of the Chimichurri Verde.
Place on greased grill over medium-high heat; close lid and grill, turning once, until crusty and tender, about 15 minutes. Slice and sprinkle with sea salt and pepper to taste. Serve with remaining Chimichurri Verde.
Source : Canadian Living Magazine: July 2010