125 g. SELECTED VARIETIES
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.
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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