Veal kidney with lentils and artichoke

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by: GirlCocoa






Occasionally, for a change, we serve kidneys cooked in this way with potato puree and porcini cooked as in the recipe for Roasted turbot. When porcini are out of season, we might substitute red onions. Just cut 2 into 6 pieces each, stew them in a little olive oil until soft, about 10 to 15 minutes, then add about 4 tablespoons of white wins vinegar just before sowing.




ingredients

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serves: 4

2 globe artichokes

17 tablespoon white wine

17 tablespoon white wine vinegar

2 tablespoons sunflower or vegetable oil

1/2 pounds veal kidneys (cleaned, fat removed and sliced about 1/2 inch thick)

wineglass of white wine

17 tablespoon Chicken stock

3 tablespoons butter

handful of chopped parsley

salt and pepper

For the lentils:

1 cup lentils (preferably lenticchie di Castelluccio)

1 small carrot

1 small onion

1 stalk celery

1 small leek

3 tablespoons olive oil

3 1/2 piece of pancetta

small bouquet garni (sprig of rosemary, small bunch of sage and 2 bay leaves, all tied together)

6 cups Vegetable stock

1 1/2 tablespoons butter

Nutrition Facts
Veal kidney with lentils and artichoke

Servings Per Recipe: 4

Amount per Serving

Calories: 879

  • Total Fat: 40.8 g
  •     Saturated Fat: 13.4 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 88.5 mg
  • Sodium: 1960.9 mg
  • Total Carbs: 70.1 g
  •     Dietary Fiber: 20.6 g
  •     Sugars: 5.4 g
  • Protein: 35.3 g
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preparation

1.  Soak the lentils in water for half an hour.

2.  While they are soaking, finely chop the carrot, onion, celery and look. Heat the olive oil in a pan and add the chopped vegetables and the piece of pancetta. Cook for 5 to 10 minutes until the vegetables are soft but not colored. It is important that the vegetables be soft, so that they release all their sweetness, flavor and moisture into the lentils.

3.  Add the drained lentils and the bouquet garni, and cook for 5 minutes, stirring, until everything is well mixed and the lentils start to stick to the bottom of the pan. Don't season at this point, as salt will make the lentils harden.

4.  Add enough vegetable stock to cover the lentils by a finger (keep the rest hot on the burner in ease you need more) , bring to the boil, then turn down the heat and simmer for 45 minutes until the lentils are soft, adding a little more stock if they begin to dry out. Remove the pancetta and set the lentils aside.

5.  While the lentils are cooking, prepare the artichokes and cut each heart into 6 pieces. Blanch these in the white wine and white wine vinegar with 1/3 cup water and 1 tablespoon of sea salt, for 3 to 4 minutes, until tender but still slightly crunchy. Drain and leave to cool.

6.  Heat a large sauté pan (or preferably two, so that the kidneys aren't overcrowded). Put in the sunflower or vegetable oil and add the kidneys, spreading them around so that they all touch the pan. Season, let them get crusty and golden on one side, turn them over and repeat on the other side.

7.  While they are cooking, put the lentils back on low heat to warm through and drive off any excess liquid. Beat in the butter.

8.  Lift the kidneys out of the pan and put in a sieve to drain off any excess liquid (you want the kidneys to he quite dry when they go back into the sauce; otherwise they will become tough).

9.  Add the wine to the pan in which you sautéed the kidneys, and let it bubble up, scraping the bits from the bottom of the pan.

10.  Add the artichokes and the chicken stock. Reduce the liquid by half, put back the kidneys and toss to heat them through. Beat in the butter, and you should have a creamy sauce. Add the chopped parsley and turn the heat down.

11.  Spoon tho lentils onto warmed plates, and spoon tho kidneys and artichokes on top.

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