Kidneys in Sherry Sauce-Rinones al Jerez
It is natural that with the enormous winemaking tradition of Jerez de la Frontera in Andalucía, many traditional dishes of the area have it as a main ingredient.
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EmailIngredients:
- 750 gr lamb kidneys
- 2 cloves garlic, chopped in brunoise
- 4 tbsp olive oil
- 1 medium onion, chopped in brunoise
- 3 sprigs of parsley, chopped in brunoise
- 1 bay leaf
- seasoning to taste
- 2 tsp all-purpose flour
- 1 cup chicken stock
- 1 cup fino, dry sherry of Jerez
Procedure:
To clean the kidneys: cut them in half lengthwise, trim off any fat. Sprinkle some salt and leave it for about 10 minutes.
Prepare a pot with salted water and vinegar, bring it to the boil.
Blanch the kidneys.
Refresh and wash roughly.
Dry it well.
Heat the oil in a large frying pan add the chopped onions, and bay leaf.
Sauté.
Season the kidneys with salt and pepper and sauté them with the onions.
Add the flour, stir really well.
In a morter crush the garlic with the parsley.
Add this mix to the kidneys.
Add the chicken stock and leave it simmer for about 5 minutes.
Pour in the Sherry wine.
Simmer another 5-8 minutes.
Serve with rice.
