For sauteed veal kidneys:
Cut veal kidneys into mini pieces, remove the tubes and lightly rub with duck fat.
Heat olive oil in a pan and sauté onions, garlic, and the kidneys for a few minutes, stir constantly.
Add dry red wine and cook for 5 minutes or until saucy.
Add parsley and season with salt and pepper.
Serve with cooked vegetables.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||3.1 g||5%|
|Saturated Fat||1 g||5%|
|Total Carbohydrates||0.9 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0 g|| |
|Salt||0.178 g||8% |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.