Penne Rigate with Lamb Kidneys
|Celery rib||1 Small, scraped and minced|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Penne rigate||1 Pound, cooked al dente, drained (Grooved Pasta Quills)|
|Chopped parsley||2 Tablespoon|
Trim the outer membranes from the kidneys and cut the fat and inner white membrane out with a scissors.
In a frypan, over medium heat, melt 3 tablespoons of butter.
Add the celery and garlic, and saute for 3 minutes, or until the celery is soft.
Add the kidneys, sprinkle with salt and pepper, and over high heat saute them 5 minutes or until the outside is brown and the inside still pink.
Test by cutting into one with a knife.
Transfer the kidneys to a hot bowl, cover and keep warm.
Stir the flour into the frypan, mixing it well with the contents of the pan.
Gradually add the chicken broth, stirring into a smooth sauce.
Stir in the sherry and the cream, and simmer 3 minutes, or until the sauce slightly thickens.
Taste for seasoning.
Cut the kidneys into 1/8-inch-thick slices, add them to the sauce and simmer 2 minutes or until they are heated through.
Place the pasta in a hot bowl with the remaining 3 tablespoons of butter.
Mix with half of the sauce.
Spoon into hot rimmed soup bowls and spoon the remaining sauce on top; sprinkle with parsley.