In Argentina, Chile, Paraguay and Uruguay mollejas (sweetbreads) are eaten generally roasted in the fire of hot coal or firewood of the grill, but you can make this easy version at home.
Servings 2-3
50 mins. 
Easy
Recipe
Ingredients
- 3 Sweetbreads
- 1 cup Water
- Fresh Thyme
- 2 tbsp. Butter
- Salt & Pepper, to taste
- 1 glass White Wine
- 2 tbsp. Dijon Mustard
- 1 cup Cream
- 4 Potatoes, cooked and peeled.
- 1 handful Fresh Spinach
Directions
- Boil the sweetbreads for an hour in water with fresh thyme. Peel them and take the grease off.
- Sauté them in a pan with butter, add salt and pepper, white wine, mustard and cream.
- Make a purée with the cooked and peeled potatoes, add the spinach leaves and olive oil. Allow the heat of the purée to cook the spinach.
- Serve together.
