Rinones With Sherry – (kidneys)

CATEGORY	CUISINE	TAG	YIELD
Meats		Med02	4	Servings

INGREDIENTS

1 1/2	lb	Veal kidneys
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Flour, for dredging plus
2	T	Flour
6	T	Extra-virgin olive oil
8		Garlic cloves, thinly sliced
1		Onion, chopped 1/4" dice
1	c	Dry sherry
1	c	Tomato concasse
1/2	c	Chicken stock
1	t	Dried oregano flakes
1	pn	Nutmeg
		Grilled bread slices, for
		serving

INSTRUCTIONS

Cut kidneys in half and remove fatty nerve piece. Place in ice water
for 2 hours to remove blood. Drain and pat dry. Season with salt and
pepper and dredge in flour. Heat oil in a 12- to 14-inch saute pan
until smoking. Add kidneys and, moving kidneys quickly, back and
forth, saute until golden brown, about 6 to 7 minutes. Remove to  plate
with slotted spoon and add garlic, onion and 2 tablespoons  flour and
cook until softened and golden brown, about 8 to 10  minutes. Add
sherry, tomato concasse, chicken stock, dried oregano  and nutmeg and
bring to a boil. Reduce by half. Return kidneys to  pan, bring to boil
and simmer 5 minutes. Check for seasoning and  serve in a bowl with
grilled bread. This recipe yields 4 servings.  Recipe Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD  NETWORK - (Show
# ME-1B10 broadcast 06-05-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  06-08-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 407 Calories From Fat: 91 Total Fat: 10.1g Cholesterol: 1346.4mg Sodium: 308.6mg Potassium: 430.5mg Carbohydrates: 13.7g Fiber: <1g Sugar: 1.7g Protein: 46.8g