- 4
Ingredients
- 4 SERVINGS
- Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole.
- 1 lb sweetbreads
- 1 gallon cold water
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
- SPECIAL EQUIPMENT: 4 (12-inch) wooden skewers, soaked in warm water 1 hour
- ACCOMPANIMENT: chimichurri sauce
Preparation
Step 1
Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt.
Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).
Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers.
Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total.
Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
COOKS' NOTE: Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
CHIMICHURRI SAUCE
MAKES ABOUT 2/3 CUP
This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
Stir together all ingredients in a bowl.