Sautéed kidneys with garlic

Name: Sautéed kidneys with garlic (Riñones al ajillo)
Cuisine: Argentine
Ingredients: 120 ml/4 fl oz/½ cup white wine; 15 g/½ oz/1 tbsp butter; 2 Spanish (Bermuda) onions, finely chopped; 6 garlic cloves, chopped; salt and ground black pepper; toasted bread, to serve; ½ small bunch of parsley, finely chopped; salt and ground black pepper; 1 kg/2¼ lb calf’s or lamb’s kidneys; 1 kg/2¼ lb calf’s or lamb’s kidneys; 30 ml/2 tbsp olive oil; 60 ml/4 tbsp white wine vinegar

Riñones al ajillo

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Kidneys have a deliciously rich flavour, here enhanced by garlic and white wine. When spit-roasting a whole lamb, it is usually the asador’s perk (the person in charge of barbecue cooking) to eat the kidneys as a reward for all his hard work.

Ingredients

1 kg/2¼ lb calf’s or lamb’s kidneys
60 ml/

Americas
Argentina
Stew

Method

Cut the kidneys in half. Using kitchen scissors, snip out the tubes and pale core. Put the kidneys in a bowl of cold water and add the vinegar. Leave to soak for 30 minutes. Drain the kidneys and pat dry on kitchen paper, then cut into 2cm/¾in thick slices.