
Veal kidney with lentils and artichoke

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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
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
preparation

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