Mustard Mollejas

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

  1. Boil the sweetbreads for an hour in water with fresh thyme. Peel them and take the grease off.
  2. Sauté them in a pan with butter, add salt and pepper, white wine, mustard and cream.
  3. 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.
  4. Serve together.
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