Sweetbreads in white wine sauce

Name: Sweetbreads in white wine sauce (Mollejas al vino blanco)
Cuisine: Argentine
Ingredients: 1 onion, quartered; 2 garlic cloves, peeled; 1 kg/2¼ lb sweetbreads (preferably veal); 1 kg/2¼ lb sweetbreads (preferably veal); juice of 1 lemon; plain (all-purpose) flour, for dusting; 1 bay leaf; a few sprigs of fresh thyme; sautéed or steamed potatoes, to serve; sautéed or steamed potatoes, to serve; lemon wedges, to garnish; 1 bunch of spring onions (scallions), sliced; 1 bunch of spring onions (scallions), sliced; 15 g/½ oz/1 tbsp butter; 30 ml/2 tbsp olive oil; salt and ground black pepper; salt and ground black pepper; 250 ml/8 fl oz/1 cup white wine; 2 cloves garlic, finely chopped

Mollejas al vino blanco

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Sweetbreads are a delicacy in Argentina and served in numerous ways, including pan-frying, and braising. They are often cooked as one of the courses at an asado, but when not barbecuing, this quick and simple recipe is a popular alternative.

Ingredients

1 kg/2¼ lb sweetbreads (preferably veal)
1 onion, quartered

Americas
Argentina
Main course

Method

Soak the sweetbreads in cold water for 2 hours, changing the water several times. Rinse well. Put in a pan with the onion, garlic cloves, bay leaf, thyme and lemon juice. Pour over cold water to cover and bring to the boil. Reduce the heat and simmer for 5 minutes, until the sweetbreads are firm and white.