What is molleja?

Molleja, also known as sweetbread, is a culinary term used to describe the thymus or pancreas gland of young animals, typically calves or lambs. It is considered a delicacy in many cuisines around the world.

The name "molleja" comes from the Spanish language, but the term "sweetbread" is more commonly used in English-speaking countries. The thymus gland is called "heart sweetbread," while the pancreas gland is called "stomach sweetbread."

Mollejas have a soft and delicate texture, with a slightly sweet and buttery taste. They are highly versatile and can be prepared in various ways, such as grilling, braising, or sautéing. Mollejas are often coated with flour or breadcrumbs and then fried until crispy on the outside while remaining soft on the inside.

In many culinary traditions, mollejas are considered a delicacy and are used in gourmet dishes. They are commonly served as appetizers or as a main course, often accompanied by a flavorful sauce or glaze. Mollejas can also be used in stews, soups, or even in pastries.

While mollejas are highly prized for their unique taste and texture, it is worth noting that they are high in cholesterol and fat content. Therefore, they should be enjoyed in moderation as part of a balanced diet.

In conclusion, molleja or sweetbread is a culinary delicacy made from the thymus or pancreas gland of young animals. It is known for its soft texture, sweet flavor, and versatility in cooking. Whether enjoyed as an appetizer or a main course, mollejas are a treat for food enthusiasts worldwide.