Before you eat the meat, is good to have some browned sweetbreads, tasty and tender. They go with a Hesperidina sauce, a national beverage, based on orange skins.
for 2 portions
| 2 units | SWEETBREADS |
| n/a | SALT |
Hesperidina and red onions sauce
| 200 cc. | HESPERIDINA |
| 100 g. | RED ONIONS |
| 50 g. | SUGAR |
| n/a | SALT |
| n/a | PEPPER |
| 20 g. | BUTTER |
Carrots and globe squash au gratin
| 200 g. | GLOBE SQUASH |
| 150 g. | CARROTS |
| 2 units | EGG |
| 100 cc. | MILK |
| n/a | NUTMEG |
| n/a | SALT |
| n/a | PEPPER |
| 100 g. | CHEESE IN THREADS |
| n/a | BUTTER |
Browned sweetbreads
Clean sweetbreads under a jet of water and remove the membranes they have in the outside. Place them in salted water and cook for 5 minutes. Cool down and make fillets, then brown them in a grill on both sides.
Hesperidina sauce
Slice the red onions in very fine sticks and toss them in butter, add sugar and cook till it is transparent. Add Hesperidina and let it reduce. Put salt and pepper.
Carrots and globe squash au gratin
Clean squashes and peel carrots. Slice them in fine layers with the mandolin (the ones of the carrots must be more fine). Mix the rest of the ingredients, reserving the grated cheese to powder. Season. Butter the mold for the oven and interpose layers of vegetables and the mixture. Powder with grated cheese. Cook in an oven at 170°C. for about 30 minutes.
Hesperidina was the first Argentine appetizer. It is a beverage based on bitter or sour oranges. They are two kinds of sweetbreads, the ones from the neck (saliva glandule) and of the heart, these last ones are of better quality.
Sweetbreads are the masters of offal. They are a delicious bite. Then you choose them, it’s ideal to use the ones that come from the heart, because they are less greasy that the ones from the neck and they have a better texture and taste.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book