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Receta Sauteed Kidneys ( Rognoncini Trifolati )
by Global Cookbook

Sauteed Kidneys ( Rognoncini Trifolati )
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  Raciónes: 4

Ingredientes

  • 625 gm lambs or possibly calves kidneys
  • 2 Tbsp. vinegar
  • 2 Tbsp. oil
  • 25 gm butter
  • 2 x clovesgarlic finely minced
  • 2 Tbsp. minced parsley
  • 1 Tbsp. lemon juice
  • 1 x salt and pepper
  •     small triangles of crisp fried bread to garnish

Direcciones

  1. Cover the kidneys with cool water add in the vinegar and leave to stand for at least 30 min.
  2. Drain cut out the core and thinly slice the kidneys.
  3. Heat the oil and butter in a large frying pan.
  4. Add in the garlic and kidneys and fry briskly stirring constantly for 2 min.
  5. Add in the parsley lemon juice and salt and pepper to taste.
  6. Cook stirring for 1 to 2 min till the kidneys are tender but juicy.
  7. Serve immediately garnished with fried bread triangles.
  8. Serves 4