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Brochette de Rognons à la Sauce Provençale
Brochette of Kidneys with Provençal Sauce
- Serves
4
- Difficulty
Easy
Published 1999
In Provence this cold anchovy-flavored sauce is usually served with grilled meat, fish or cold poultry. But I’ve found that it also goes well with a platter of crudités as part of an hors-d’oeuvre.
Ingredients
8 8 slices - herbes de Provence
- olive oil
Method
Halve the kidneys and trim away the cores. Cut each slice of bacon in half, sprinkle with herbes de Provence and roll up.
Thread the kidneys and bacon rolls alternately on to flat brochette skewers and brush with olive oil. Sprinkle herbes de Provence over the meat. Set aside in a cool place while you prepare the sauce.
Rinse the anchovy fillets in cold water and d
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