Cleaned lamb kidneys are sautéed in a skillet with onion, peppers, and garlic. A traditional favorite among offal lovers, this quick, hot skillet cooking browns the outside while keeping the inside tender.
Trim the white connective tissue from the halved kidneys and cut them into cubes. Soak them for 30 minutes in salted water mixed with lemon juice, then drain and pat them thoroughly dry.
Heat the butter in a skillet over high heat. Add the dried kidney cubes and quickly sauté until they release their liquid, the liquid evaporates, and they brown on the outside.
Add the chopped onion, long green peppers, and crushed garlic; sauté until softened. Season with red pepper flakes, salt, and black pepper. Do not overcook the kidneys, or they will become tough.
Turn off the heat, stir in the chopped parsley, and serve hot.
To remove the kidneys’ strong odor, halve them, trim away the white connective tissue, and soak them in salted water for 20–30 minutes. Sauté the kidneys briefly over high heat; overcooking makes them tough. Cook the offal thoroughly without drying it out. Contains no nuts or gluten. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged-product labels for other allergens.
Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı. Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
Sarımsağı çıkardım, yine de lezzetli oldu. Un yerine yulaf ezmesi kattım, kıvamı bozmadı. Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi.
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