| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-08-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”