Sweetbreads with green onions | Felicitas Pizarro

Today we are going to prepare Mollejas al Disco. With greenery, garlic, vermouth, cream and Andean papines. A spectacular recipe to make at home. And between us, you already have it prepared. You just have to make a little bit of a mess with the plate and serve it. Shall we start? We have here some Mollejas that are boiled for 10-15 minutes. We let them cool down and we will cut them in slices. I cleaned them a bit of the excess fat. Perfect. Let's add a drizzle of olive oil on the plate, it's ready as I showed you. It's really hot. To sear them, the best way is to have a bit of flame on the plate. And then reduce the flame and let the fat cook a bit on the plate. My plate is really hot, I have a bit of flame but I know it and I know it's really hot. You can see how it's searing. Look at that. The idea is that you are the master of the fire and not that the fire controls you. So, if I want less, I take out the flame, I let it sear, if I want more, I bring a branch and I sear it again. Lovely. Once you flip them, you will add some purple onion. And green onion. And I have here 2 whole garlic cloves, I crush them a bit with my hand. Green onion. I will deglaze with vermouth. Seasoning with salt and pepper. I have some sea salt. A bit of black pepper. I have here some pre-boiled Andean potatoes. Let's cut them in half. With the skin of course. They are just boiled with a bit of salt. And as I was saying, this is a dish to make you look good, because the chickpeas were already blanched. You just need to sear them and give them some flavour. And the potato is ready. It's easy to assemble. You just need 1 minute. And it gives a spectacular flavour to the dish. The smoke, everything, the fire. Here we are. Look at this. Observe, observe. It's a poem guys. I don't want to be Francis Malman, but this is poetry. Nothing else can compare to this. A golden disc, a fire, a vermouth, a flame. Look, look, look. This is getting interesting. You see? Once you have them golden and caramelized, and the liquid starts to reduce a bit, it's ready. Remember you already have salt and pepper. Now, the chickpeas. And a bit of cream. It depends on how you like it. I like it a bit creamy. It already has a lot of liquid. It's the vermouth and the oil. So, if you like it a bit creamy or a bit like me. Let's finish with some fresh parsley. You can use chives, you know I have some here. A bit of the green part of the greenery. Well, this is amazing. I am going to try a bit. It's a bit on camera, but... Delicious! Tender. The vermouth is fabulous. My name is Felicitas Pizarro, remember we are what we eat and what we cook. Today, we are... Sandwich Buns. For more videos like this one, subscribe to my channel. It's free! Like, share, leave me your comments and tell me what recipes you would like to see.