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What You Need:
(To Serve: 4)
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7 tablespoons olive oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
1 tablespoon malt vinegar
1½ pounds lamb kidneys, trimmed of excess fat, and cut into quarters
½ teaspoon salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat 3 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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2. Add the tomatoes and vinegar and, still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in the spoon. This mixture is called a sofrito. Remove the pan from the heat.
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3. Heat the remaining 4 tablespoons of olive oil in a heavy 10-to 12-inch skillet. Pat the pieces of kidney completely dry with paper towels and sprinkle them with salt and a few grindings of pepper.
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4. Drop the kidneys into the hot oil and, turning them frequently, cook for 4 to 6 minutes, or until they are firm and lightly browned on all sides. Pour the sofrito over the kidneys and, stirring constantly, cook for a minute or two to heat the sofrito through.
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5. Taste for seasoning and serve at once from a heated platter or bowl with plain boiled rice.
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