Riñones al vino blanco - Kidneys in white wine
Riñones al vino blanco Recipe from Uruguay - Ingredients and Instructions
Introduction
Riñones al vino blanco, or Kidneys in white wine, is a traditional Spanish dish that is both flavorful and rich in taste. This dish is perfect for those who enjoy offal meats and are looking to try something new and exciting in their culinary adventures.
History
Kidneys in white wine has been a popular dish in Spain for centuries, with its origins dating back to the medieval times. It was a dish that was often enjoyed by the nobility and was considered a delicacy due to the unique flavor and texture of the kidneys. Over time, the recipe has evolved and adapted to modern tastes, but the essence of the dish remains the same.
Ingredients
How to prepare
- Remove the skin, wash the ingredients thoroughly, and cut them into small pieces.
- Place the ingredients in hot oil and stir them. Then, add the wine, the garlic (cut into pieces), the parsley, and the salt. Allow it to boil uncovered for approximately 10 minutes.
Variations
- For a twist on this traditional recipe, try adding mushrooms, onions, or bell peppers to the dish for added flavor and texture.
Cooking Tips & Tricks
When preparing kidneys for this dish, it is important to remove the skin and wash them thoroughly to ensure that any impurities are removed. Cutting the kidneys into small pieces will also help them cook more evenly and absorb the flavors of the wine and garlic.
Serving Suggestions
Serve the kidneys in white wine with a side of crusty bread or over a bed of rice for a complete and satisfying meal.
Cooking Techniques
The key to a successful kidneys in white wine dish is to cook the ingredients over high heat to ensure that the flavors are well-developed and the kidneys are cooked through.
Ingredient Substitutions
If you are unable to find kidneys, you can substitute with chicken livers or beef liver for a similar flavor profile.
Make Ahead Tips
This dish can be prepared ahead of time and reheated before serving for a quick and easy meal option.
Presentation Ideas
Garnish the dish with fresh parsley or a sprinkle of paprika for a pop of color and added flavor.
Pairing Recommendations
Pair kidneys in white wine with a glass of dry white wine or a light beer for a well-rounded meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 2g per serving
Fats
Fats: 15g per serving
Proteins
Proteins: 12g per serving
Vitamins and minerals
This dish is rich in iron, zinc, and vitamin B12, which are essential nutrients for overall health and well-being.
Alergens
This dish contains garlic and may not be suitable for those with allergies to allium vegetables.
Summary
Riñones al vino blanco is a nutrient-dense dish that is high in protein and essential vitamins and minerals. It is a great option for those looking to incorporate offal meats into their diet.
Summary
Riñones al vino blanco is a delicious and hearty dish that is perfect for those looking to explore new flavors and ingredients in their cooking. With a rich history and a unique taste, this dish is sure to become a favorite among your family and friends.
How did I get this recipe?
The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the countryside with my family. We had a neighbor who was known for her delicious and exotic dishes, and one day she invited us over for dinner.
I remember walking into her kitchen and being greeted by the most amazing aroma. She was cooking Riñones al vino blanco, kidneys in white wine, and I had never tasted anything like it before. The tender meat, the rich sauce, the hint of wine – it was a feast for the senses.
I watched intently as she prepared the dish, taking mental notes of every step. She generously shared her recipe with me, and from that day on, it became a staple in our household. I soon became known for my own version of Riñones al vino blanco, and it became one of my signature dishes.
Over the years, I have made this recipe countless times, tweaking it here and there to suit my taste. Each time I cook it, I am transported back to that fateful day in my neighbor's kitchen, and I am grateful for her generosity in sharing her recipe with me.
The key to making Riñones al vino blanco is to start with fresh, high-quality kidneys. I always make sure to source them from a reputable butcher, as the quality of the meat makes a big difference in the final dish. I also like to marinate the kidneys in a mixture of white wine, garlic, and herbs for at least an hour before cooking – this helps to tenderize the meat and infuse it with flavor.
Once the kidneys are marinated, I sauté them in a hot pan with olive oil, onions, and mushrooms until they are browned and cooked through. I then deglaze the pan with white wine, scraping up all the flavorful brown bits from the bottom. This creates a rich, savory sauce that is the perfect complement to the tender kidneys.
I like to serve Riñones al vino blanco with crusty bread or over a bed of creamy mashed potatoes. The sauce is so delicious that you'll want to sop up every last drop with a piece of bread. The dish pairs perfectly with a glass of crisp white wine, which brings out the flavors of the dish and makes for a truly memorable meal.
As I sit down to enjoy a plate of Riñones al vino blanco, I can't help but reflect on all the wonderful memories I have associated with this dish. From that first taste in my neighbor's kitchen to the countless times I have cooked it for family and friends, this recipe holds a special place in my heart. It is a reminder of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.
I am grateful for all the recipes I have learned over the years, but Riñones al vino blanco will always hold a special place in my culinary repertoire. I hope that one day, I can pass this recipe down to my own grandchildren, and that they too will enjoy the same sense of joy and fulfillment that I have found in cooking this delicious dish.