sweetbreads are a gland (thymus) that young animals have sheep or cattle. The pig is less appreciated. Decreases at puberty and adulthood has become almost atrophied. Its function is to produce and mature lymphocytes and other white blood cells.
Their bite is soft, delicate and tender, delicious to the palate. A taste of luxury. Then there are the birds, but in this case it is a fleshy appendage located at the beginning of the intestine, completely different from mammals, which function to grind the grain consumed.
In this case I prepared lamb sweetbreads, and I've cooked with garlic (another time I will put the beef). Liked a lot.
Ingredients for 4-6 people:
- 1 kilo of lamb sweetbreads
- 8 cloves garlic ½ teaspoon paprika
- the Vera
- Extra Virgin Olive Oil Sal
Prepared
Wash the sweetbreads eliminating the pielecillas or grease them they might have. Drain.
Put Heat the oil in a pan and peel and chop the garlic while petite.
Dump in the oil and a few laps. Before they start to brown add the sweetbreads and sauté over high heat for about 15 minutes, until water has evaporated and release is just the oil.
Add the paprika and salt and let simmer about five minutes.
to savor soon.
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