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Veal Kidneys with Marsala Sauce https://www.metro.ca/userfiles/image/recipes/rognons-veau-sauce-marsala-2262.jpg PT20M PT08M PT28M
Rinse, dry kidneys, trim fat and remove membranes. Separate lobes. In a frying pan, melt butter with oil; sauté kidneys over high heat 4 to 5 minutes. Transfer to a colander, cover with aluminium foil, drain. Discard cooking juice; wipe frying pan with a paper towel In the same pan, brown shallots in remaining butter and oil; deglaze with Marsala; reduce by half. Add cream; reduce until thick or until sauce coats the back of a spoon. Season. Strain the sauce. Reheat kidneys in sauce before serving.
4
1 lb (450 g) veal kidneys 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) olive oil
Veal Kidneys with Marsala Sauce

Veal Kidneys with Marsala Sauce

Rate this recipe
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  • Gluten-free
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    veal kidneys
  • 2 Tbsp.
    (30 mL)
    butter
  • 2 Tbsp.
    (30 mL)
    olive oil

  • salt and pepper to taste
  • marsala sauce

  • 2
    shallot, chopped
  • 1/4 cup
    (60 mL)
    dry marsala
  • 1/2 cup
    (125 mL)
    15 % cream

  • salt and pepper
Imprimer ma sélection

Preparation

Rinse, dry kidneys, trim fat and remove membranes. Separate lobes.

In a frying pan, melt butter with oil; sauté kidneys over high heat 4 to 5 minutes.

Transfer to a colander, cover with aluminium foil, drain. Discard cooking juice; wipe frying pan with a paper towel

In the same pan, brown shallots in remaining butter and oil; deglaze with Marsala; reduce by half.

Add cream; reduce until thick or until sauce coats the back of a spoon. Season.

Strain the sauce. Reheat kidneys in sauce before serving.

Source : Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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