Cocina con Sergio: Salteado de mollejas de cordero lechal con boletus y foie | RTVE Cocina

Sergio Fernández and España Directo have set out to support the hospitality and tourism industry in a surefire way… How? By revealing the best restaurants in the country through a culinary tour of Spain. Each day they'll take you to a different place, and once there, the local chefs will share some of their most characteristic and delicious recipes. This time they visit "Restaurante M.A." at kilometer 111 of the A-6 highway, near Adanero, in Ávila. It may look like a typical roadside restaurant, but once inside… they surprise us with their incredible dishes, haute cuisine, and blend of traditional and avant-garde cooking—a must-visit. Plus, chef Gustavo reveals the secrets to preparing one of their star dishes: Sautéed sweetbreads of suckling lamb with porcini mushrooms and foie gras! A true delight… INGREDIENTS: Lamb sweetbreads Porcini mushrooms Foie gras Cream Pedro Ximénez reduction Olive oil See all the recipe details here: https://www.rtve.es/television/202006... Enjoy all the complete recipes HERE!: https://www.rtve.es/television/cocina/ And don't forget to subscribe to the RTVE Cocina channel to enjoy the best recipes and cooking tips in Spanish: https://goo.gl/spf4aI All television, radio, news content and much more at http://www.rtve.es