Macaroni with Kidneys in Tomato and Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 24 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (macaroni) in pieces
- 600 g kidney (s), cut from pork into fine strips
- 1 onion (s)
- 1 dash sunflower oil
- 2 tablespoon tomato paste
- 2 teaspoons powdered sugar
- 1 tablespoon cornstarch
- 100 ml red wine
- 100 ml juice, (vegetable juice, possibly broth)
- 200 ml vegetable stock
- 1 dash soy sauce
- 2 dashes Worcester sauce
- Salt and pepper, chili powder
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Dice the onion, best to order the kidney already cut from the butcher. Soak the kidney strips in cold water for at least a day, changing the water several times. At least 1 hour before preparation, pour the kidneys into a sieve and drain well.
- Heat the oil in a deep pan and sauté the onion cubes, add the kidney strips and let them brown. If water escapes, drain it off.
- In the meantime, cook the macaroni according to the instructions on the packet.
- After a few minutes, add tomato paste to the seared kidneys and dust with powdered sugar. Caramelize gently while stirring, then dust the cornstarch over it, turn and deglaze with red wine. Let it reduce, then add the stock and vegetable juice, soy sauce and Worcester sauce. Now simmer on a low flame for another 5-10 minutes, depending on how big the kidneys are. The consistency of the sauce should be good, otherwise leave the flame higher so that it boils down a little, or add the stock if it is too thick. Season to taste with pepper, salt and chili powder.
- Drain the finished macaroni and add both. Serve with fresh parmesan.
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