1 In a large skillet pour 2 tablespoons of olive oil, heat until "smoking" then add your kidney dice (be careful of splatters) after 2 minutes once they have taken on color, pour them into a colander over a bowl.
2 In a casserole pour the cream, mushrooms and minced shallot, salt and pepper well then let cook gently covered for 10 minutes.
3 Then add your veal stock and your myrtle liqueur bring to a boil, turn off heat and cover.
4 10 minutes before serving heat your preparation then add your kidney dice cooking for just 5 minutes and especially not more.
Serve your choice with new potatoes, fresh pasta, wild rice etc etc.
What is really particular in this recipe is the flavor of wild rosemary developed by the myrtle liqueur just surprising to the palate.
*You will find this liqueur in specialty shops selling Corsican products as for me I thank my friend Xavier Calizi for sending it, producer at Cape Corsica.
www.lescedratsducapcorse.com.
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