Provencal kidneys recipe aims to highlight the organoleptic characteristics of the main product or raw material. It is a dish whose cooking is very typical of the French southeast, although today we can find it in many other countries. This recipe is simpler than it seems and gives us a large amount of protein. If the strong taste of the kidneys does not just like it, do not worry, in Recipesgatis we will share our secrets to get a delicious and softer dish. Continue reading and discover with us how to make kidney kidneys.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficult Difficulty |
| Ingredients to make kidney kidneys: |
| 3 kidneys 3 cloves of garlic 1 handful of parsley 200 milliliters of dry white wine 1 jet of olive oil 1 pinch of salt 1 pinch of pepper |
| Additional characteristics: cheap cost, sauteed |
Ingredients to make kidney kidneys:
1. Put the kidneys in a saucepan with plenty of cold water and heat it over high heat. It is important that the water is cold and without salt, since this technique is extractor of flavors, so that strong flavors and aromas pass into the water, just like impurities. In case you like strong flavors, avoid this step.
Trick: You can use pork, beef kidneys, chicken …, you just have to adjust the amount depending on the size. We have used veal.
2. Once the water is boiling, leave the kidneys for 2 minutes. After the weather, strain and wash the kidneys.
3. cut the kidneys into slices of approximately 1 centimeter and a half thick and reserve them.
4. Pela and finely pile the garlic and parsley teeth. You can make the kidneys to the Provencal adjusting to your liking the amounts of these ingredients. Again, it will also depend on the size of the organs.
5. Heat a jet of olive oil in a pan, enough to cover the entire surface. When hot, seal the kidneys.
Trick: Do not move the kidneys much once placed in the pan, since they would expel their juices and would not be sealed.
6. After a few minutes, turn around and select them on the other side. The kidneys must be well crispy from both sides.
7. Once sealed on both sides, add the finely chopped garlic and parsley to continue with the accounts to the Provencal.
8. When parsley and garlic have incorporated, pour the white wine and reduce alcohol for a few minutes.
9. When the wine has almost completely reduced, the kidneys will be ready. Serve your kidney recipe immediately to enjoy this hot dish.
Trick: In case you like the most cooked kidneys, you can add some water or broth and continue cooking a few more minutes.
