Wash 12 large cabbage leaves, blanch them for 3 minutes in boiling salted water. Rinse under cold water and drain them on paper towels. Place one lamb kidney in the center of each cabbage leaf, season with salt and pepper. Fold the edges of the cabbage leaf over the kidneys and seal up with string. Melt the butter in a casserole, add the kidney parcels and brown for approximately 30 minutes, regularly basting and turning them over. Keep warm. Throw out the cooking fat, add the white wine and reduce by half. Add the veal stock and the cream and boil the sauce for 3 minutes. In a large pot of boiling salted water, cook the tagliatelli al dente. Peel and cut the carrots into little sticks, blanch them for 5 minutes in boiling salted water. Serve the kidney parcels with the mixed tagliatelli and carrots.
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12 lamb kidneys (trimmed)
1 lb fresh tagliatelli
12 cabbage leaves
3 carrots
4 tbsp butter
1 cup white wine
1 1/4 cups veal stock
4 tbsp thick crÅme fraöche
salt, pepper
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15
mn
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50
mn
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You can prepare the pasta and carrots ahead, warming them up in a pan with some butter, just before serving.
