Composition / ingredients
Cooking method
The kidneys are cleaned of films and excess fat, washed under running water, cut into thin circles. Put it in a plate, pour cold water, leave for half an hour.
Vegetables (onion and celery) are cut into thin strips and sent to a frying pan with preheated vegetable oil. Here we also add a little cut fat, thoroughly rinsing it. Fry everything together for literally 1 minute.
We extract the kidneys from the water, dry them on a paper towel, or put them on a sieve and let the excess water drain. Breading each piece in flour and putting it in a frying pan with the rest of the ingredients. Mix everything and simmer for 4-5 minutes.
Chop the chili pepper with a sharp knife, do the same with garlic. Add them to the kidneys, pour in cognac. Last of all, add salt and simmer for 2-3 minutes.
Lamb kidneys are served on the table only hot!
Bon appetit!
Caloric content of the products possible in the dish
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Celery root - 32 kcal/100g
- Lamb kidneys - 77 kcal/100g
