SWEETBREADS WITH ROSEMARY, PROVOLONE, AND GARLIC SAUCE
INGREDIENTS
2 kg sweetbreads
300 gr provolone cheese
200 gr garlic sauce from Pampa Gourmet
Rosemary
Salt and pepper
STEP BY STEP
1. Start the Kamado Argentino as usual.
2. With the initial strong fire, sear the sweetbreads for 7 to 10 minutes on each side.
3. After this initial cooking, reduce the temperature and let it smoke for at least 1:30 hours. Place the cheese in a dish or provolone holder until melted.
4. Combine both ingredients on a plate and finish with garlic sauce, rosemary, salt, and pepper to taste.