Grandma Seppi's sweet and sour kidneys à la Cornelia Poletto

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3.8 12
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g Calf kidneys (ready to cook)
  • 3 TABLESPOONS Butter
  • 8 (approx. 100 g) Shallots
  • 6 Stem(s) Thyme
  • 2 TABLESPOONS Rapeseed oil
  • 4 TABLESPOONS dark sugar beet syrup (beetroot)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 4 TABLESPOONS Balsamic vinegar
  • 1 glass (400 ml) Veal stock

Directions

  1. 1

    Soak kidneys for at least 1 hour. Put 2 tablespoons of butter in flakes on a plate and place in the freezer. Peel shallots, cut them in half lengthwise and cut them into strips. Wash the thyme, dab dry, put some aside for garnishing.

  2. 2

    Dab kidneys dry with kitchen paper and cut into wide strips. Heat the oil in a casserole or roasting pan, fry the kidneys thoroughly all around, remove.

  3. 3

    Add 1 tablespoon butter and turnip greens to the cooking fat. Let it caramelize slightly while stirring. Sweat shallots and thyme in it. Season with salt and pepper, deglaze with vinegar, reduce slightly, add veal stock.

  4. 4

    Add the kidneys and simmer until the sauce has boiled down by about half. Stir in ice cold butter flakes and thicken the sauce slightly. Season to taste with salt and pepper. Spätzle are delicious with it.

Nutrition Facts

KCAL
390 kcal
CARBS
19 g
FATS
21 g
PROTEINS
27 g

Categories & Tags

Main Dishes