How to cook sautéed kidney with dry marsala or, alternatively, port wine, necessary ingredients and quick preparation for cooking in a pan.
Ingredients for 4 people
- 2 veal kidneys
- 1 tablespoon of flour
- 6 tablespoons of dry marsala or port wine
- 1 tablespoon of chopped parsley
- salt
- 100 gr. of butter
- 4 tablespoons of olive oil
How to cook the sautéed kidney with marsala
Cut each of the two kidneys in half lengthwise, removing the central spongy knot with the help of a pair of kitchen scissors, then with a well sharpened knife cut the 4 pieces in width to obtain slices about half a centimeter thick.
Arrange flour, marsala or port wine, parsley and salt near the stove to have them handy when they are needed.
Put the butter in a large pan and place it on the stove where the fire should be lit afterwards.
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Heat the 4 tablespoons of oil over high heat for about a minute in another pan, like the first large enough, then lay the kidney slices on it and, stirring very often, cook for about 2-3 minutes.
In the meantime, melt the prepared butter in the first pan over high heat, then drain the kidney from the oil and pass it in the pan with the butter, sprinkle it with flour, marsala or port, then salt and mix well before removing from the heat .
Finally add the parsley and give one last stir before serving.
