Mollejas

Argentine mollejas are the most coveted offal of the Argentine asado: creamy inside, golden and crisp outside, a real delicacy for those in the know. Top-quality heart sweetbreads, full of flavour and high in protein (frozen product).

How to cook them: on the grill, medium heat, no rush, until well browned and crisp outside and tender inside. A squeeze of lemon at the end brings out all their flavour. For an even more tender texture, you can blanch them (boil a couple of minutes) before grilling.

Perfect for: the star starter of an Argentine asado, an offal spread, or sweetbreads with lemon on the pan.

Also known as: sweetbreads.