Veal Kidneys with Port Wine

Cut the kidneys in half lengthwise, remove the skin and white parts, soak for half an hour. Change the water a few times.

Blanch the tomatoes briefly, remove the skin and cut into pieces. Remove the stalk and seeds. Remove the skin from the onion and chop. Dab kidneys, cut into fine slices, dust with flour.

Saute diced onion in hot oil until translucent. Add kidneys and sauté heartily. Extinguish with port wine and cook a little. Add tomatoes, steam for 2 minutes. Season strongly with salt and freshly ground pepper and sprinkle with parsley.

Serve with: Durum wheat spaghetti

45 min.

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