Traditional sautéed kidney where cleaned lamb kidney is sautéed with onion, pepper, and garlic in a pan. Enjoyed by offal lovers, this recipe offers a crisp exterior and tender interior thanks to the quick heat of the pan rather than embers.
Clean the white membrane from the halved kidneys and cut into cubes. Soak for 30 minutes in salted water prepared with water, salt, and lemon juice, then drain and pat dry thoroughly.
Heat the butter over high heat in a pan and add the dried kidney cubes. Sauté quickly until they release their liquid, it evaporates, and the outside browns.
Add the chopped onion, green pepper, and crushed garlic, and sauté until soft. Season with red pepper flakes, salt, and black pepper. Caution: Do not overcook the kidney, or it toughens.
Turn off the heat, add the chopped parsley, and stir. Serve piping hot.
Important: To remove the urine odor from the kidney, halve it, clean out the white membranes, and soak it in salted water for 20-30 minutes. Caution: Sauté the kidney briefly over high heat; overcooked kidney turns tough. Offal must be fully cooked but not dried out. Contains no tree nuts, no gluten.
Drying the kidney thoroughly before sautéing keeps it from releasing water and boiling in the pan, allowing it to brown instead. Parsley added at the end of sautéing adds both freshness and color.
Admin DadaGastro · verified in test kitchenElimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı. Kabuğunu soymadan denedim, dokusu daha iyiydi bence. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
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