| 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 | tb | Flour |
| 6 | tb | Extra-virgin olive oil |
| 8 | Garlic cloves; thinly sliced | |
| 1 | md | Onion; chopped 1/4" dice |
| 1 | c | Dry sherry |
| 1 | c | Tomato concasse |
| 1/2 | c | Chicken stock |
| 1 | ts | 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 - [email protected] ~or- [email protected] 06-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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