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Post by bazfaz on Nov 30, 2009 12:34:33 GMT
I have this kidney which is for my meal this evening. My current thought is simply to cook it in butter with a chopped shallot then put a splash of madeira in at the end.
Unless anyone has better ideas.
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Post by Deleted on Nov 30, 2009 14:44:23 GMT
That sounds about right to me. I tend to roll kidneys in flour beforehand, but that is optional.
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Post by bixaorellana on Nov 30, 2009 18:20:46 GMT
You are probably digesting that kidney even as I type, but I am going to absolutely insist that everyone try this recipe. It is the single best way I've ever had kidneys, and will become a dish you will crave.
I can't remember where I found the recipe, but I've only ever made it with calf or beef kidney. It's so straightforward and very accommodating of substitutions.
Rognone in Umido Roman Kidney Stew
Serves Four
450g lambs' kidneys, skinned, cored and sliced
10g butter
1 large onion, sliced
3 rashers of streaky bacon, chopped
400g can of chopped tomatoes
3 tbsp dry white wine
Chopped fresh parsley for garnish
Heat the butter in a large frying pan until melted, then add the sliced kidneys. Fry them over a moderate heat until they are browned and the juices run. Remove the kidneys from the pan and keep to one side. Next gently fry the bacon and onion in the same pan until the onion is golden. Add the tomatoes and wine and heat gently for about 15 minutes. Now stir in the kidneys and leave to simmer for 5 minutes. Season with salt and pepper, and serve immediately, garnished with chopped parsley.
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All of my substitutions are based on what I had on hand: beef kidney instead of lamb, olive oil instead of butter, Spanish chorizo instead of bacon, fresh tomatoes instead of canned, no wine, so used a couple dashes worchestershire sauce + a dribble of balsamic vinegar, of course I added garlic. I didn't have any parsley, either, which I think would have been overkill, in any event.
I can't rave about this dish enough! Seriously, you need side dishes in order to keep from gobbling down nothing but the stew. Resist the impulse to add any herbs -- this stew is really more than the sum of its parts, with the slight sweetness of the kidney complemented by the tang of the tomatoes. It's a very pretty color, too.
I had it with a side of chile corkscrew pasta & some steamed swiss chard, but crusty bread & a salad would have been good accompaniments.
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Post by Deleted on Nov 30, 2009 18:50:51 GMT
But Baz claimed to have just one tiny little kidney to nibble on tonight, not 450g!
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Post by lagatta on Nov 30, 2009 18:59:47 GMT
Well, you reduce the recipe. Though personally I wouldn't go to that trouble for myself - would have to make it for at least one guest. I'd definitely go for the lamb kidneys though - they are delicious. I have sort of an aversion to eating kidney or liver from adult animals, just because they filter toxins. Perhaps this is one of them stupid food ideas. (No aversion to offal in my family, so probably influenced by something I read). No wine, bixa? I've rarely had that problem when I'm making anything resembling a "plat de résistance".  Lots of offal in Roman food. Guess the Vatican ate all the "noble" cuts. |
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Post by bixaorellana on Nov 30, 2009 19:40:51 GMT
I don't know if it's all that stupid, especially in this era of bulking up food animals with hormones. The lady from whom I buy meat always whispers to me which pieces are from locally farmed animals, as she believes the non feedlot animals are healthier.
I have to argue about which are the noble cuts, as often I find liver or kidneys yummier than steak.
About "all that trouble" for yourself ~~ the beauty of stew is that it's food that can be served more than once or frozen.
Where did Baz say "one tiny little kidney", Kerouac? One calf kidney could easily be 300 g, and Baz is a skilled cook who knows how to adjust quantities.
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Post by lagatta on Nov 30, 2009 22:26:25 GMT
That is why I put "noble" in "scare" quotes. There is an old Roman saying "the more you spend, the worse you eat".
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Post by bazfaz on Dec 1, 2009 8:46:18 GMT
Bixa is right. The kidney obviously came from an older calf (or possibly the calf had been genetically modified). Anyhow I used just one-third of the kidney, the rest being in the freezer because Mrs Faz will be furious when she returns if I have eaten it all.
Your recipe sounds excellent. There are quite often lambs' kidneys in the supermarket. They are cheaper than calf kidneys so I'll watch out for them.
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Post by lagatta on Dec 1, 2009 22:16:32 GMT
Oh, I'm sure you'll like them - lambs' liver as well.
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