Kidney with cream
Preparing:
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.
Recommended Grappa:
Poli Bassano 24 Carati
- 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 - Author:
- Typology:
- Second course
- Preparation time:
- About 30 minutes
- Notes:
