How to cook sweetbreads on the grill, recipe with veal and cooking on a grill obtained from wood, which requires their preventive blanching for a few minutes.
Ingredients for 4 people
- 600 g veal sweetbreads
- very little seed oil
- 30 g butter
- 1 lemon
- chopped parsley
- salt and pepper
Preparation of grilled veal sweetbreads
Soak the sweetbreads in lukewarm water for about two hours, changing the water if possible.
Prepare a pot of freshly salted water, bring it to a boil and blanch the sweetbreads for a few minutes, then let them cool, possibly putting them under a stream of cold running water to speed up the time.
Remove the cuticles with a sharp knife, performing this operation with extreme care.
Lightly grease the veal sweetbreads with very little seed oil to prevent sticking.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Place the grill on a charcoal fire and place the sweetbreads on it, leaving them to cook for a few minutes.
Once cooked, transfer the sweetbreads to a red-hot serving dish, salt them and sprinkle them with freshly ground pepper, melted butter and chopped parsley.
To be served on the table accompanied by lemon wedges.
