Serving
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Kidneys in Wine Sauce
Argentina
  -   Riñones en Vino Blanco
Serves
Effort:
Sched:
DoAhead:  
5 main  
***
1-1/8 hrs  
Yes
Tender veal and lamb kidneys are very popular in Argentina - but here I've made it from beef kidneys (see Note-1). The method and other ingredients are the same, but the result is a bit different.



2
1-1/2
9
2
1/4
1
3
1-1/2
1-1/2
1/2
1/4
#
c
oz
#
c
T
T
T
c
t
t
Kidneys (1)
Wine Vinegar, white
Onion
Potatoes (2)
Parsley, flat
Sage, fresh
Olive Oil
Olive Oil (more)
White Wine, dry
Salt
Pepper
Prep   -   (55 min)
  1. Remove white fat from KIDNEYS. Cut into pieces about 1/4 inch thick and 3/4 to 1-1/4 inches across. Rinse well in three changes of cold water, then marinate for about 15 minutes in Wine Vinegar. Rinse, and drain very well.
  2. Peel POTATOES and cut into 1/2 inch cubes. Cook in boiling salted water until just done through. Drain.
  3. Chop ONIONS small.
  4. Chop PARSLEY small.
  5. Chop SAGE small.
Run   -   (30 min)
  1. In a spacious sauté pan heat 3 T Oil and fry Kidneys tumbling until all the liquid they exude has evaporated and they are frying well, but still tender. Remove and set aside, leaving all the oil in the pan.
  2. Add 1-1/2 T Oil and stir Onions. Fry stirring until they are translucent. Stir in Parsley and fry stirring one minute more.
  3. Stir in Potatoes, Sage. Wine, Salt and Pepper. Mix well and bring to a boil.
  4. Stir in Kidneys and simmer just long enough to heat through.
  5. Serve warm.
NOTES:
  1. Kidneys:   In Argentina this dish is usually made from tender veal or lamb kidneys. Veal kidneys don't appear in the markets I shop at, and lamb kidneys are absurdly expensive, so I usually use beef kidneys, though pork kidneys would be a better match to lamb kidneys. The beefs our kidneys come from are quite young, so they work well. For details see our Beef Kidneys, Lamb Kidneys and Pork Kidneys pages.
  2. Potatoes:   Red or White Rose potatoes will work well here and will hold their shape well. Yukon Gold type potatoes can be used, cubing them after boiling, but take care you don't overcook them as they quickly go to mush. For details see our Potatoes page.
  3. Serving:   While the original lamb / veal kidney dish was meant to be served immediately, I have used my version as a buffet dish. It should be finished as given, then transfered to a slow cooker and kept on the "keep warm" setting only.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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