Grilled Chimichurri Sweetbreads

Author: Canadian Living

 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. 

  • Portion size 6 servings

Ingredients

  • 1 1/2 lb veal sweetbreads
  • 2 tablespoons white wine
  • 1 bay leaf
  • 6 peppercorns
  • 1/2 teaspoon salt
  • Chimichurri Verde Recipe
  • sea salt
  • pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 144 mg
  • Protein 17 g
  • Calories 211.0
  • Total fat 15 g
  • Potassium 301 mg
  • Cholesterol 167 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Chimichurri Sweetbreads

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