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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Glazed Lamb Sweetbreads with Black Garlic Emulsion

Ingredients

200 g mollejas de cordero
100 g Salsa Chile y Piña Culinary Joruney
30 g ajo negro
100 g aceite de oliva virgen extra
5 g Natur Emul Sosa
6 cebollas moradas pequeñas
6 mini cebolletas tiernas
Fruit & Sauce de Piña Cold Confit Sosa
Cristales de Sal del Delta del Ebro Sosa

Preparation

Clean the sweetbreads and sauté in a skillet with oil and butter until well browned. Remove the extra oil.
Add the Chilli & Pineapple Sauce and glaze with the help of a spoon until the sauce is well reduced. Set aside.
Separately, heat the black garlic with olive oil. Add the oil and the garlic to the Natur Emul and work with a blender until obtaining a mayonnaise texture emulsion. Season with salt.
Cook the purple onions with butter on a casserole. Once done, add the Pineapple Fruit&Sauce.
Sauté the spring onions in a pan.
Arrange the elements on a plate forming a crown. Decorate with Pineapple Fruit & Sauce, black garlic mayonnaise points and flowers randomly and add some Delta del Ebro salt crystals.