Grilled Sweetbreads with Marsala Sauce
Grilled Sweetbreads with Marsala Sauce
Rating: (1 rated)
  • 1 1/2 lb (675 g) veal sweetbreads
  • 24 small white button mushrooms, approximately
  • 5 large asparagus, blanched and cut into 1-inch (2.5-cm) pieces
  • 1 red bell pepper, seeded and cut into 16 cubes
  • 1/4 cup (60 ml) melted butter, for brushing
  • 8 long wooden skewers, soaked in water for 30 minutes
  • 8 metal skewers
  • Preparation
  • Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.
  • In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.
  • Preheat the grill, setting the burners on medium. Oil the grate.
  • Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.
  • Description
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