Cleaned, parboiled sweetbreads are grilled quickly until crisp outside and tender within, then drizzled with a spicy chimichurri. A favourite late-night bite at Argentine asado gatherings, this offal dish also packs well cold into a lunchbox.
Parboil the cleaned sweetbreads in boiling water with the lemon juice for 5 minutes, then plunge into iced water and peel away the membrane.
Mix the parsley, oregano, garlic, chili flakes, vinegar and olive oil, then season with salt.
Grill the sweetbread pieces on a preheated grill for 4 minutes per side, until crisp outside and still tender within.
Slice the grilled sweetbreads and drizzle with the chimichurri before serving.
Be patient while peeling the membrane — any left behind turns tough and chewy on the grill. This recipe contains no known allergens.
Tarifte yazan 5 dakikalık haşlama süresinden sonra mı yoksa haşlamadan önce mi zarı ayıklamak daha kolay oluyor? Chimichurri'deki sarımsağı bir gece önceden hazırlayıp buzdolabında bekletmek tadını daha keskin mi yapar merak ediyorum.
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