Mollejas

1 kg

€19,98 EUR

Mollejas

Sweetbreads

€19,98 EUR €19,98 EUR/kg

Taxes included. Shipping calculated at checkout.

Argentine mollejas are the most coveted offal of the Argentine asado: creamy inside, golden and crisp outside, a real delicacy for those in the know. Top-quality heart sweetbreads, full of flavour and high in protein (frozen product).

How to cook them: on the grill, medium heat, no rush, until well browned and crisp outside and tender inside. A squeeze of lemon at the end brings out all their flavour. For an even more tender texture, you can blanch them (boil a couple of minutes) before grilling.

Perfect for: the star starter of an Argentine asado, an offal spread, or sweetbreads with lemon on the pan.

Also known as: sweetbreads.

How to cook this cut

Sweetbreads on the grill: crisp outside, creamy inside ParrillaSartén⏱ Hasta 30 min ▾

Sweetbreads are the jewel of the offal and also the hardest thing to get right. The goal is twofold: a golden, crisp crust outside and a creamy centre. Neither raw nor dry.

Cleaning them first

We deliver them already cleaned, but if you buy them elsewhere: trim off excess fat and any loose membrane. Some people soak them for 20 minutes in water with lemon to blanch them; it isn't essential, and leaving them too long costs you flavour.

Medium heat, never high

Your hand at grill height lasts 5 or 6 seconds. Over high heat they burn outside and stay raw inside.
Whole and untouched: 12 to 15 minutes on the first side. Fat will run and sizzle — that's normal.
Turn them and give them another 10 minutes. If they're thick, butterfly them open at this point and leave the cut face towards the embers for 5 minutes: that's where the best crust forms.

Finishing them

Coarse salt and lemon juice right before serving, never before they go on the fire (raw lemon starts cooking them and they turn rubbery). Serve them straight away, piping hot, cut into pieces to share.