INGREDIENTS

INSTRUCTIONS

* Note: See the .Fried Spinach. recipe which is included in this
collection.
Combine the kidneys with the milk in a large glass bowl. Add enough water
to cover them completely and let sit for 1 hour. Drain, discarding the
milk, and halve them lengthwise. Trim any remaining fat, remove most of the
membranes and cut the kidneys into l/2-inch cubes. In a large heavy skillet
heat 2 tablespoons of the olive oil over high heat and saute the kidneys
for 2 minutes, tossing occasionally. Add half of the salt and pepper, then
remove them with a slotted spoon to a plate and cover loosely. Add the
sherry to the pan and stir and scrape over the heat until it has reduced to
1/4 cup. In a medium skillet, heat the remaining olive oil over low heat
and saute the onion, stirring occasionally, for about 10 minutes or until
translucent. Add the garlic and prosciutto and cook for 2 minutes more,
until the garlic has released its aroma. Transfer the mixture to the pan
that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and
the remaining salt and pepper. Increase the heat to medium and continue to
cook for 8 minutes, or until slightly thickened. Return the kidneys to the
pan and cook for 2 minutes more. Discard the bay leaf and serve,
accompanied by lemon wedges and Fried Spinach. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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