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.
- 1 Cast iron casserole
- 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
- 1 tbsp Fresh parsley (chopped)
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 the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.
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!