Spanish Kidney

Recipe: Spanish Kidney

Spanish kidney recipe, I had this liqueur from Ripoll this beautiful Spanish town for a long time. It was thick and I wanted to test it for a long time in a recipe. Barely sweet, this sauce really thrilled me, smooth and very tasty, I will do it again without any problem. Spanish Kidney, the name may be a bit exaggerated, but I didn’t want to name this recipe just with the name of the liqueur. Well, we still have to find this liquor, but we are here to share.

Recipe ingredients

  • Spanish kidney recipe for 2 people:
  • 1 beef kidney
  • 25 cl Heavy cream
  • 2 tablespoons of olive oil
  • 10 cl of dry white wine
  • 2 large tablespoons of Palo a Ripoll (Spanish liqueur)
  • Salt and pepper, 5 berries

Instructions

  1. Trim the kidneys or have them prepared by the butcher.
  2. Cut the kidney in half.
  3. Remove the fat that coats the kidney.
  4. Cut around the fat, avoid touching the kidney with the knife.
  5. Cut the kidney lengthwise into three parts.
  6. Slice the kidney into pieces according to the shapes.
  7. Heat the pan with the oil
  8. Sear the pieces of beef kidneys in the pan with very hot oil.
  9. Rinse the grilled kidneys under the tap.
  10. Rinse the pan, then heat the rest of the oil.
  11. Sear the kidneys in hot oil for a few minutes
  12. Add the Palo a Ripoll liqueur heated until dry.
  13. Pour in the white wine and the liquid cream and cook for 35 minutes.
  14. Salt and pepper.

Preparation time: 15 minutes
Cooking time: 30 minutes
Number of people: 2
4 star rating: 1 review

What wine to drink with: Spanish Kidney

My favorite wine for this recipe: Red Toro Grape Temprallino
Temperature between 15 ° and 16 °

Grill the kidneys The alcohol Blaze Add the cream Let reduce

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