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What You Need:
(To Serve: 6)
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6 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
1 small bay leaf
2 tablespoons flour
½ cup beef or chicken stock, fresh or canned
2 tablespoons finely chopped parsley
2 pounds veal kidneys, split lengthwise in half, trimmed of all fat, and cut into 1-inch cubes
Salt
Freshly ground black pepper
½ cup pale dry sherry
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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 4 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions, garlic and bay leaf.
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2. Stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown. Add the flour and mix thoroughly.
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3. Pour in the stock and, stirring constantly, cook over high heat until the mixture thickens heavily and comes to a boil. Add the parsley, reduce the heat to low, and simmer for about 3 minutes. Set aside.
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4. Heat the remaining 2 tablespoons of olive oil in a heavy 10-to 12-inch skillet. Sprinkle the kidneys liberally with salt and a few grindings of pepper.
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5. Then cook them in the hot oil for 4 or 5 minutes, turning them about with a large spoon and regulating the heat so that they brown quickly on all sides without burning.
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6. Transfer the kidneys to a plate and pour the sherry into the pan. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.
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7. Return the kidneys to the pan, stir in the reserved onion sauce and bring to a boil. Reduce the heat to low, simmer a minute or two and taste for seasoning.
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8. Serve the kidneys at once, accompanied if you like by saffron rice and garnished with strips of pimiento.
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