A good butcher should have no trouble getting veal or calf’s kidneys for you. They are the size of a small clenched fist and deliciously tender.
Cook Time: ± 10 min | Serves: 4Ingredients
8 small calf kidneys
180 ml extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
250 ml dry red wine
chopped flat-leaf parsley
salt and pepper
Method
Trim kidneys and cut into bite-sized pieces. Lightly dust them with plain flour. Heat olive oil in a sauté pan. On moderate heat, fry onion, garlic and the kidneys for 5 minutes. Stir constantly. Add wine and cook until the liquid thickens and reduces to a sauce. It should take 4-5 minutes. Turn off the heat, add parsley, season with salt and pepper and serve the kidneys on toasted bread.
Cuisine: Global
Category: Offal
Sub Category: Kidneys
- Posted10-Oct-2009
- Total Views131
- Word Count236
- Commentvia Twitter
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