Veal Kidney with Onion, Smoked Bacon and CepsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:171.3 kcal
Proteins:4.8 g
Fats:15.1 g
Carbohydrate:3.9 g
Fibers:0.6 g
Sugar:1.6 g
Cholesterol:126.5 mg
Sodium:127.7 mg
Calcium:20.5 mg
Energy:340 kcal
Proteins:9.6 g
Fats:30 g
Carbohydrate:7.8 g
Fibers:1.2 g
Sugar:3.1 g
Cholesterol:251.1 mg
Sodium:253.4 mg
Calcium:40.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
very white veal rognon
2
large onions
2
slices of smoked bacon
100
ml
cream
45
ml
chicken stock or water
100
g
butter
100
g
ceps (porcini)
flat leaf parsley
salt and pepper
METHOD
- Peel and wash the onions; hollow them out as you would for a stuffed tomato. Reserve the top and trimmings.
- Cook the onions in lightly salted simmering water for 6 minutes. Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
- Peel and wash the ceps (porcini); slice them and sauté them in butter. Keep warm.
- Sear the kidney in butter for 6 minutes; season with salt and pepper. Degrease the pan and let rest for 5 minutes. Deglaze the pan with the cognac.
- Add the onion trimmings; deglaze with chicken stock or water. Cook for 3 minutes and add the cream.
- Cook the smoked bacon in an ungreased pan; set aside.
- Spoon some sauce onto the plates; place an onion in the center and fill with the ceps. Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
- Garnish with flat leaf parsley.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
