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.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Mum's Steak and Kidney Plate Pie
- Lambs' Kidneys in Red Wine
- Steak and Kidney Hot Pot with Crusted Dumplings
Win luxury garden furniture worth £1,000 with Ocean Spray!
Why muffins are scone-like?
19 Jun 2013 18:40
19 Jun 2013 19:38
|Food and travel||
14 Jun 2013 12:16
22 May 2013 17:16
|Can Anyone Help?||
19 Jun 2013 17:11
The Universe vs Alex Woods
11 Jun 2013 21:44
19 Jun 2013 14:05
17 Jun 2013 08:56