10'

Σχετικά με τη συνταγή

Calories ~650kcal

Protein ~38g

Carbohydrates ~15g

Fat ~48g

Quick & Easy Greek

Preparation 10'

Cooking 15'

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~650kcal

Protein ~38g

Carbohydrates ~15g

Fat ~48g

The recipe

SAUTÉED SWEETBREADS

Quick & Easy Greek

10' Preparation

15' Cooking

4 Servings

Nutrition per serving

~650 kcal Calories

~38 g Protein

~15 g Carbohydrates

~48 g Fat

Ingredients

800 gr sweetbreads
100 ml olive oil
60 gr all-purpose flour
1 lemon
60 ml white wine
Salt and pepper
1 pinch dried oregano

For the peppers

2 Florina peppers
50 ml olive oil
20 ml white vinegar
Fleur de sel

SAUTÉED SWEETBREADS

Preparation: 10' Cooking: 15' Servings: 4 Cuisine: Greek

Nutrition per serving: Calories ~650 kcal · Protein ~38 g · Carbohydrates ~15 g · Fat ~48 g

Ingredients

800 gr sweetbreads
100 ml olive oil
60 gr all-purpose flour
1 lemon
60 ml white wine
Salt and pepper
1 pinch dried oregano

For the peppers

2 Florina peppers
50 ml olive oil
20 ml white vinegar
Fleur de sel

Method

Remove the outer membrane from the sweetbreads. Cut them in half, then into slices.

Pat them very dry and lightly dust with flour.

Heat a skillet well with the olive oil and sauté the sweetbreads over high heat until nicely browned on both sides, for about 7’-8’.

Add fleur de sel and freshly ground pepper. Deglaze with the white wine, then add the lemon juice.

Add the oregano, turn the sweetbreads one last time, and remove from the heat.

Serve on warm plates with the roasted Florina peppers.
For the peppers

Roast the peppers directly over a gas burner or under the broiler until the skin is charred.

Cover them or wrap them for a few minutes to allow them to steam, making them easier to peel. Peel and season with fleur de sel, olive oil, and vinegar.

Let them marinate until the sweetbreads are ready.
TIPS

Pat the sweetbreads very dry before placing them in the skillet.

Cook over high heat and use good-quality olive oil.

METHOD

Remove the outer membrane from the sweetbreads. Cut them in half, then into slices.

Pat them very dry and lightly dust with flour.

Heat a skillet well with the olive oil and sauté the sweetbreads over high heat until nicely browned on both sides, for about 7’-8’.

Add fleur de sel and freshly ground pepper. Deglaze with the white wine, then add the lemon juice.

Add the oregano, turn the sweetbreads one last time, and remove from the heat.

Serve on warm plates with the roasted Florina peppers.

For the peppers

Roast the peppers directly over a gas burner or under the broiler until the skin is charred.

Cover them or wrap them for a few minutes to allow them to steam, making them easier to peel. Peel and season with fleur de sel, olive oil, and vinegar.

Let them marinate until the sweetbreads are ready.

TIPS

Pat the sweetbreads very dry before placing them in the skillet.

Cook over high heat and use good-quality olive oil.