Rinones Al Jerez

Recipe Ingredients

3 lbs	1362g / 48oz	Fresh calves kidneys
1/2 cup	118ml	Milk
1/4 cup	59ml	Olive oil
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Dry sherry
1 cup	62g / 2.2oz	Onion - finely chopped (large)
9 cups	1314g / 46oz	Garlic cloves - finely chopped (large)
3 oz	85g	Prosciutto - cut into thin strips
1 cup	237ml	Beef broth, reduced by half - over medium heat
1		Bay leaf
1/2		Parsley - finely chopped
		Lemon wedges - for serving
		Fried Spinach - see * Note

Recipe Instructions

* Note: See the "Fried Spinach" recipe which is included in this collection.

Combine the kidneys with the milk in a large glass bowl. Add enough water to cover them completely and let sit for 1 hour. Drain, discarding the milk, and halve them lengthwise. Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes.

In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally. Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely. Add the sherry to the pan and stir and scrape over the heat until it has reduced to 1/4 cup.

In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent. Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma. Transfer the mixture to the pan that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and the remaining salt and pepper. Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened. Return the kidneys to the pan and cook for 2 minutes more. Discard the bay leaf and serve, accompanied by lemon wedges and Fried Spinach.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6191 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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