Nov 2023

Rognons de veaux au Calvados

0 likes

Rognons de veau au Calvados

While visiting friends in Normandy in the 80s, I was served a local dish made with veal kidneys, cream and Calvados that was deliciously creamy, tasty and memorable.

Many people are not keen on kidneys, but this dish could make even the most fainthearted change their minds.

Here's my version of a recipe for Rognons de veau au Calvados based on that meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine French

Calories 400 kcal

Equipment

1 Cast iron casserole

Ingredients

500 g veal kidneys (cleaned and cut into pieces)
2 shallots (finely chopped)
2 clove garlic (minced)
1 whole red chilli (minced - optional)
2 tbsp butter
8 pearl onions
¼ cup Calvados (or more to taste)
½ double cream

Seasoning - to taste

1 pinch - Salt and pepper to taste
1 pinch black pepper

Garnish

1 tbsp Fresh parsley (chopped)

Instructions

Prepare the kidneys

Clean the veal kidneys and remove any membranes or white parts. Cut them into uniform-sized pieces. Season with salt and pepper.

Sauté the pearl onions and shallots

In a skillet, melt one tablespoon of butter. Add the red chilli, pearl onions & finely chopped shallots and sauté until the shallots are translucent. Note: the addition of red chilli is not part of a traditional Normandy recipe, but adds another level of flavour that I like!

Brown the kidneys

Add the kidney pieces to the skillet. Cook them quickly over high heat until they are golden brown on the outside but still slightly pink inside. Set aside and keep warm.

Add calvados and cream

Pour the Calvados into the skillet. Be cautious of flames, as alcohol can ignite. Allow the Calvados to deglaze the pan and reduce the volume by half.
Pour in the veal stock and heavy cream and let the mixture simmer for a few minutes.
As the sauce starts to thicken, add the kidneys and simmer until the sauce has thickened.

Season and garnish

Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley.

Serve

Serve the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.

Notes

This dish is a beautiful combination of the rich flavour of veal kidneys, Calvados' warmth, and the sauce's creamy texture. I recommend that you "test" the Calvados while cooking this to ensure it is good enough for your guests! Enjoy your meal!

Keyword creamy, kidneys, Normandy

Post Views: 14

0Shares

ADMIN

Rognons de veaux au Calvados