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Friday, August 5, 2016

MOLLEJAS WITH A SAVORY SWEETBREAD RECIPE



Clean Sweetbreads
Photo by: Lord-Williams
sweetbreads, the pancreas of an animal; mollejas pectorales, OCast lechecillas, lechesillas, lechezillas, lechensillas, pectoral sweetbreads. They are from kid, lamb and calf and are white and tender. Villena relates that kid was roasted whole stuffed with birds for Christian banquets. Carvers first removed the meat from the body, then the head was cut off the neck and the sweetbreads were removed.  Sweetbreads are good roasted, sautéed, breaded or fried [Pacho. “Cocina.” 1994:154; Villena/Brown. 1984:104; 396; Villena/Calero. 2002:100:36b; Villena/Navarro. 1879:269; and Villena/Saínz. 1969:138:139]

THE MEDIEVAL SPANISH CHEF MOTHER'S RECIPE FOR SAVORY SWEETBREADS[1]


Sautéeing Sweetbreads
Photo by: Lord-Williams
Ingredients
for 4 servings

18 oz lamb sweetbreads
3 tbsp olive oil
cloves of garlic
salt to taste
¼ tsp white pepper
1 tbsp parsley
juice from ½ lemon
¼ c sherry

Garnish
½ lemon sliced
parsley leaves

Not only economical but tasty
Photo by: Lord-Williams
Cut sweetbreads and soak them in cold water for two hours. Change the water a few times to eliminate blood. Remove fat and membranes. Once clean, remove sweetbreads from the water.[2]


Mash garlic and chop parsley.

Heat a frying pan and add olive oil. When hot, add sweetbreads. Add salt and pepper.
Add lemon juice and sherry.  Let cook, uncovered, until the liquid evaporates (about 10 minutes). Add garlic and parsley.  Continue cooking (about 5 minutes) until the sweetbreads are browned. 

Serve garnished with lemon slices and parsley leaves. 


[1] These are good with rice or noodles.
[2] Store bought sweetbreads today need only a rinsing.

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