Kidney with cream
Second courses
Aged
4 people
About 30 minutes
Ingredients:
3 whole calf kidneys (250 g each)
100 g butter
Flour
A tablespoon of chopped parsley
2 dl and a half of cream
2 teaspoons of aged Grappa
Salt and pepper
100 g butter
Flour
A tablespoon of chopped parsley
2 dl and a half of cream
2 teaspoons of aged Grappa
Salt and pepper
Preparation:
Degrease and peel the kidneys, slice and removing the spongy nerve and pass them in flour.
Melt the butter in a pan, add the kidneys and moisten it with the Grappa.
Add cream, parsley, salt and pepper.
Simmer for fifteen minutes or until the cream has thickened.
Serve in the pan where they were cooked.
Melt the butter in a pan, add the kidneys and moisten it with the Grappa.
Add cream, parsley, salt and pepper.
Simmer for fifteen minutes or until the cream has thickened.
Serve in the pan where they were cooked.
