Return to listing

Kidneys in Fresh Tomato Sauce

I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.

 
 

Method

Prepare the kidneys by peeling off the skins, cutting them in half and snipping out the white cores with some scissors. It's important to take out the cores – if you don't, the kidneys will be tough.

In a medium-sized saucepan, cook the onion gently in the olive oil for 6 minutes or so. Meanwhile, pour boiling water over the tomatoes, slip the skins off and chop up the flesh roughly. Now add the kidneys to the onion, turn up the heat a little and let the kidneys brown, stirring them and turning them around.

Next sprinkle in the flour and cook it for a minute or two, then add the chopped tomatoes, tomato purée and garlic. Have another good stir, season with salt and pepper, and simmer (uncovered) over a gentle heat for about 20 minutes. Stir in the fresh chopped basil just before serving.

_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Xmas pud
01 Aug 2015 11:37
Galvanina giveaway Week 3 winner
29 Jul 2015 17:34
Coffee Break Oven cleaning
30 Jul 2015 07:34
Food and travel Refreshing cocktail with Galvanina
25 Jun 2015 21:28
Can Anyone Help? Rice Pudding
01 Aug 2015 16:52
Books Jam made with concentrates
13 Jun 2015 07:32
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Oxalis aka Oca
01 Aug 2015 18:09
 
NetObserver
CMS solutions by REDtechnology.com