Rinones with sherry - (kidneys)

Yield: 4 servings

Measure Ingredient
1½ pounds Veal kidneys
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ cup Flour; for dredging plus
2 tablespoons Flour
6 tablespoons Extra-virgin olive oil
8 \N Garlic cloves; thinly sliced
1 medium Onion; chopped 1/4\" dice
1 cup Dry sherry
1 cup Tomato concasse
½ cup Chicken stock
1 teaspoon Dried oregano flakes
1 pinch Nutmeg
\N \N Grilled bread slices; for serving

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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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