Heat 3 tbsp olive oil, add finely chopped onion and pressed garlic and sauté until translucent. Add bay leaf spice. Dust everything with flour, extinguish with clear soup. Thicken on high heat. Stir constantly. Add the finely chopped parsley. Simmer for a few minutes. Heat 2 tablespoons of olive oil, add the kidneys cut to the size of a finger, season. Roast for a few minutes. Turn them constantly to the other side so that they become light all around. Remove the kidneys from the oil and add them to the onion sauce. Extinguish the oil with sherry, stirring the roast stock well into the sherry. Add the kidneys, pour the onion sauce over them and let it boil. Cook on low heat for 2 minutes, seasoning if necessary. Serve immediately on a warmed plate.
Serve with saffron rice and peppers cut into strips. (Feisst/Rueegg: “Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)
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