Grilled Sweetbreads with Marsala Sauce

Instructions

1. 1

   Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.

2. 2

   In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.

3. 3

   Preheat the grill, setting the burners on medium. Oil the grate.

4. 4

   Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.