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Small sweetbreads, humita and peach criolla sauce on chipá bread

This Torrontés – different due to its origin – has greater freshness and body, what makes it the ideal partner for this dish. Although small, it displays multiple textures and aromas. The turgidity of the chipá (traditional cheese bread), the crispiness of the criolla sauce (based on chopped onions and bell peppers) and the sweetness of the corn all come together to achieve an intense and delicious dish. The sweet and spicy notes of the humita (seasoned corn paste) are highlighted by the freshness of the wine as well as by its citrus and floral hints. The sweetbreads and their natural fat are balanced by the fruity and fresh criolla sauce. It is suggested that every bite contains a portion of each of the dish ingredients to combine them with a sip of wine and thus achieve the maximum experience.



  • Throat sweetbreads – 2 units
  • Salt and black pepper

For the humita (corn paste):

  • Corn ears – 6 units
  • Butter – 2 tablespoons
  • Onion – 1 unit
  • Milk – 100 cc.
  • Sugar – 1 teaspoon
  • Ground chili – 1 teaspoon
  • Basil – 4 small leaves
  • Salt and black pepper

For the peach criolla sauce:

  • Red onion – ½ unit
  • Red bell pepper – ½ unit
  • Green bell pepper – ½ unit
  • Peaches – 2 units
  • Chopped parsley – 2 teaspoons
  • Extra virgin olive oil – 60 cc.
  • Apple vinegar – 20 cc.
  • Salt and pepper

For the chipá (traditional cheese bread):

  • Cassava starch – 500 g.
  • Egg – 1 unit
  • Chopped Sardo cheese – 100 g.
  • Grated “Mar del Plata” cheese – 100 g.
  • Butter – 50 g.
  • Warm milk – 300 g.
  • Salt – 10 g.


Put the sweetbreads in a pot with cold water and salt. Bring to boil for a few minutes and complete the cooking by placing them in bowl with water and ice.

Clean them carefully, removing the fat and membranes. Wrap each sweetbread in plastic film.

For the humita (corn paste):

Peel and wash the corn ears, grate them with the help of a cheese grater. Cut the onion in brunoise and cook it in butter until transparent. Add the grated corn along with its juice and cook at low heat, stirring constantly. If the preparation dries quickly, add the milk and continue stirring. Season with the ground chili, salt, pepper, sugar and fresh basil.

For the peach criolla sauce:

Chop the vegetables and the peaches in brunoise. Add the parsley, the vinegar, and finally the olive oil. Correct the salt and pepper seasoning.

For the chipá (traditional cheese bread):

Mix the egg with the warm butter and the starch. Add the salt and the cheeses (the hard cheese is previously chopped into small pieces, whereas the soft cheese is grated).

Add the milk slowly, testing the consistency of the dough. Knead gently until all the ingredients are incorporated, and let stand for 1 hour covered with a clean kitchen towel. Separate the dough into small balls and bake them in the oven at 180°C for 10 minutes.

Cut the sweetbreads into slices and cook them on a griddle for a few minutes with olive oil, salt and pepper. Serve them on a piece of chipá bread with an humita quenelle, and garnish with the peach criolla sauce.

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