Vintage Spain Wine Tour. Rincón del Olivar Recipe

	CHEF RAUL VAQUERIZO´S RECIPE RESTAURANT EL RINCÓN DEL OLIVAR Rincón del Olivar - Tlf.: 983 377 877. C/ La Pelota, 1. VALLADOLID Mollejas de Cordero glaseadas con Habitas y Piñones, Soja, Arbequina, Tempura de Nabo y caramelo de Vinagre de Frambuesa Lamb Sweetbreads glazed with Baby Broad Beans and Pine Nuts, Soy, Arbequina Olive Oil, Turnip Tempura and Raspberry Vinegar Caramel
	INGREDIENTS Lamb sweetbreads 500 gr. Lamb sweetbreads 80 gr. Pine Nuts 40 gr. Peeled Baby Broad Beans 20 gr. Arbequina Olive Oil 20 gr. Soy Sauce 80 gr. Turnip coarsely shredded Tempura 40 gr. Flour 20 gr. Beer 5 gr. Yeast 10 gr. Warm Water Salt and Pepper Raspberry Vinegar Caramel 250 gr. Raspberry Vinegar 100 gr. Sugar	PREPARATION Lamb Sweetbreads. Carefully clean the sweetbreads with vinegar, ice and water. Scald them in boiling water for 1 minute and cool down with ice to cut the boiling. Slow roast the pine nuts in a pan with Arbequina olive oil to enhance its flavours, add the broad beans, next add the sweetbreads. Add the soy sauce and let it reduce. Salt and Pepper to taste. Tempura. Mix the ingredients, let the mixture ferment palced near to a source of heat. Deep sliced turnips in the mixture and fry them using very hot sunflower oil. Salt and Pepper to taste. Caramel. Heat up the vinegar with the sugar in a pan and reduce the mixture until the texture is like dense caramel. Presentation. Lay the sweetbreads on a plate with the turnip tempura on top, cut the preparation with the caramel and a cord of Arbequina Olive Oil, decorate with green leaf.
	Recipe and pictures courtesy of Rincón del Olivar