Recipe: Sautéed veal kidneys Bastia style

Name: Les rognons de veau sautés bastiaise
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 portions
Ingredients: 150 g de champignons de Paris nettoyés puis taillés en quartiers.50 g de petits lardons fumés juste blanchis12 cl de crème liquide (30%)10 cl de fond de veau1 échalote ciseléehuile d'olives5 cl de liqueur de myrte* ou un peu de romarin mis dans un filtre a thésel et poivre du moulin .

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (13 reviews) Meat

Prep 30 min

Cook 20 min

Total 50 min

Servings 3 serv.

1 beautiful very pale veal kidney, center removed then cut into large 2cm x 2cm dice, making sure to remove all white pieces (nerves)

Ingredients for 3 servings

150 g of cleaned button mushrooms then cut into quarters.
50 g of smoked lardons just blanched
12 cl of liquid cream (30%)
10 cl of veal stock
1 shallot minced
olive oil
5 cl of myrtle liqueur* or a little rosemary placed in a tea strainer
salt and freshly ground pepper.

Step-by-step directions

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.

Pâte à frire Truffes fraîches