1 In a large skillet, heat 2 tablespoons of olive oil until smoking, then add your kidney cubes (watch for splattering). After 2 minutes once they've browned, pour them into a strainer set over a bowl.
2 In a Dutch oven, add the cream, mushrooms, and minced shallot, season well with salt and pepper, then cook gently covered for 10 minutes.
3 Add your veal stock and myrtle liqueur, bring to a boil, turn off heat, and cover.
4 10 minutes before serving, reheat your mixture then add your kidney cubes, cooking for just 5 minutes, no longer.
5 Serve with your choice of new potatoes, fresh pasta, wild rice, etc.
6 What's really special about this recipe is the wild rosemary flavor developed by the myrtle liqueur, just surprising on the palate.
Wide fresh pasta, like pappardelle, cooked al dente for 2 minutes in salted boiling water. Pour directly into a shallow bowl, then add the kidneys and their myrtle sauce on top. The pasta absorbs the reduced veal stock and that's where the magic happens. Nothing else on the plate.
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