Best 3 Kidneys In Italian Sauce Recipes

KIDNEYS IN FRESH TOMATO SAUCE

Steps:

• Prepare the kidneys by peeling off the skins, cutting them in half and snipping out the white cores with some scissors. It's important to take out the cores - if you don't, the kidneys will be tough. In a medium-sized saucepan, cook the onion gently in the olive oil for 6 minutes or so. Meanwhile, pour boiling water over the tomatoes, slip the skins off and chop up the flesh roughly. Now add the kidneys to the onion, turn up the heat a little and let the kidneys brown, stirring them and turning them around. Next sprinkle in the flour and cook it for a minute or two, then add the chopped tomatoes, tomato purée and garlic. Have another good stir, season with salt and pepper, and simmer (uncovered) over a gentle heat for about 20 minutes. Stir in the fresh chopped basil just before serving.

KIDNEYS IN ITALIAN SAUCE

Steps:

• Skin, core, and cut the kidney into half-inch slices.
• Season the flour with the salt and a generous pinch of pepper in a plastic bag and toss the kidney in it until well coated.
• Skin and chop the onion.
• Heat the dripping in a saute pan and fry the kidney quickly on both sides.
• Add the onion, reduce the heat, cover, and saute gently for 20 minutes.
• Meanwhile, melt the butter or margarine in another saucepan.
• Stir in the remaining flour and cook until golden brown color.
• Gradually add the stock and stir until boiling.
• Reduce the heat and simmer for 5 minutes.
• Drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes.
• Clean and slice the mushrooms and add them to the pan with the optional sherry.
• Simmer for a further 15 minutes.
• Serve hot, garnished with green peas.

KIDNEYS IN SHERRY SAUCE

Steps:

• Pour milk over kidneys in non-reactive bowl.
• Add enough water to cover kidneys.
• Cover and refrigerate 1 hour.
• Drain and rinse kidneys; pat dry.
• Cut kidneys lengthwise into halves.
• Remove fat and membranes with kitchen scissors.
• Cut kidneys into 1-inch pieces.
• Heat oil in 12-inch skillet until hot.
• Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon.
• Cook and stir onion and garlic in remaining oil until onion is tender.
• Remove from heat; stir in flour.
• Gradually stir both into flour mixture.
• Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat.
• Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
• Sprinkle with parsley. Serve with hot cooked rice.