3 kidneys (pork)
water to taste
to taste Vinegar
to taste Oil
to taste Parsley
1 clove Garlic
1/2 glass White wine
- Cut the kidneys lengthwise so as to obtain two equal halves and then proceed to remove the whitish part with a sharp knife to obtain the result as in the photo. Slice rather thinly, rinse thoroughly and then marinate in water acidulated with vinegar for a couple of hours in the refrigerator. Remove from the fridge, throw away the water and put in the microwave for 1 minute and 1/2, throw away the water mixed with blood that will have formed. Repeat the operation two or three more times: at this point the kidney should be purged and then you can proceed with the actual cooking. Put chopped garlic and parsley with oil and butter in the pan, heat it up, add the kidneys, sauté them quickly, add salt, sprinkle with white wine, blend with high heat, leave for a few more minutes and it's ready.
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