Kidney and Mushroom Skillet with Bacon
Offal does not land on the plate very often, wrongly, because it is very nutritious. Calf kidneys supply a lot of protein, which performs many tasks in the body, for example as a component of blood cells or immune cells. In addition, the combination of kidneys and mushrooms makes the pan an ideal source of various B vitamins.
Refine your kidney pan with something fruity like cherry tomatoes or something more exotic with mango. This not only gives the recipe more colour, but also gives it a good taste. Instead of wholemeal ciabatta, the pan dish can also be served with potatoes or natural rice.
Cut the kidneys lengthwise, rinse and remove the white strands and place for about 1 hour in cold salted water. Meanwhile, peel the onion and garlic and finely chop. Rinse the chile, cut in half lengthwise, remove seeds and finely chop. Drain the kidneys thoroughly, rinse off and drain well.
Trim the mushrooms and slice. Render the bacon in a pan and saute the kidneys with it. Add the onion, the garlic, chile pepper and mushrooms and sauté briefly and deglaze with the white wine. Pour in the beef stock and simmer 40-45 minutes over medium heat.
Stir in the creme fraiche and season with salt and pepper. Return to a boil. Rinse the parsley, shake dry, pluck off the leaves and finely chop. Sprinkle over the kidney mixture and serve with fresh ciabatta.