Jul 14 2026
Restaurants›Ariete›Molleja Recipe

Molleja Recipe

Inspired by Ariete
Time1h
Serves4

grilled sweetbreads, cachucha kosho, homestead yuca, sauce allemande, guasacaca

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Ingredients

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Grilled Sweetbreads

Cachucha Kosho

Homestead Yuca

Sauce Allemande

Guasacaca

Method

Grilled Sweetbreads

  1. 1

    Prepare the Sweetbreads

    Soak the sweetbreads in cold water for 2 hours, changing the water every 30 minutes.

  2. 2

    Grill the Sweetbreads

    Preheat your grill to medium-high heat. Remove the sweetbreads from the water, pat dry, and season with salt and black pepper. Brush with olive oil and grill for about 5-7 minutes on each side, until golden brown and cooked through. Remove from grill and set aside.

Cachucha Kosho

  1. 3

    Prepare the Cachucha Kosho

    In a food processor, combine the cachucha peppers, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Homestead Yuca

  1. 4

    Cook the Yuca

    In a large pot, bring the water and salt to a boil. Add the peeled and chopped yuca, and cook for about 20-25 minutes, or until tender. Drain and set aside.

Sauce Allemande

  1. 5

    Prepare the Sauce

    In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 2-3 minutes. Gradually whisk in the chicken stock and bring to a simmer. Reduce heat to low and stir in the heavy cream. Season with salt and black pepper, and let it simmer for 10 minutes until thickened.

Guasacaca

  1. 6

    Prepare the Guasacaca

    In a blender, combine the avocado, cilantro, green onions, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning as needed.

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