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Pigs – Kidneys with Apple and Calvados

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Pigs – Kidneys with Apple and Calvados

The perfect pigs – kidneys with apple and calvados recipe with a picture and simple step-by-step instructions.

  • 300 g Pigs – kidneys
  • 1 Apple
  • 2 Shallots
  • 2 tbsp Calvados
  • 2 tbsp Oil
  • Pepper from the grinder
  • Salt
  1. Peel and chop shallots, core the apple, cut into eighths and roughly cut into rubbers.
  2. Fry shallots in oil.
  3. I always get the kidneys cleaned and cut to perfection by my favorite butcher. So they are only rinsed off briefly before they go into the pan.
  4. Add the kidneys to the shallots, stir briefly, add the apple and pour the calvados over everything and ignite.
  5. Reduce the heat and stir-fry until the apple pieces are a little soft.
  6. Season to taste with pepper and salt.
Dinner
European
pigs – kidneys with apple and calvados

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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