Ezio
Santin
"Antica Osteria del Ponte"
Cassinetta di Lugagnano (Milano)
ITALY |
| Veal
kidney alla diavola |
(for
4 persons): 4 veal kidneys (if they are large,
2 with each divided in half), 50 g butter,
2 tbsp. olive oil, 6 tbsp. red wine vinegar,
2 tbsp. granulated sugar, 4 tbsp. veal fonds,
salt and pepper, 2 tbsp. Dijon mustard, 2
tbsp. breadcrumbs.
|
| Put the sugar and 2 tbsp.
of wine vinegar in a pan and cook over low
heat until the liquid browns and caramelizes.
Remove the pan from the heat and add the remaining
vinegar. Return the pan to the heat and blend
the ...>> |
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