Pork Kidney with Brain

Name: Pork Kidney with Brain
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 400 g pork kidney, cleaned and sliced thin; 300 g veal brain, cleaned (red veins and membrane removed); 1 onion, finely chopped; 1 tbsp paprika; 3 tbsp lard (or oil); salt; pepper; 2 eggs; 4 small, baked puff pastry baskets (shop-bought or homemade puff pastry)

Time: 1 hr (about 35 min hands-on)4 servingsapprox. 610 kcal / serving (estimated)approx. 39 g protein / serving

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Method

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Cut the kidney into thin slices, about 3-4 mm thick.
Thoroughly clean the veal brain: remove the red veins and the thin membrane, rinse in cold water, and cut into small pieces.
Sauté the onion in lard, remove from the heat, and stir in the paprika.
Return to the heat, add the kidney and the veal brain, season with salt and pepper, cover, and braise over low heat for about 30 minutes.
Crack the two eggs into the pan, and let cook for a few minutes, stirring loosely - it should turn into something like a thick, meaty scrambled egg.
Meanwhile, shape small baskets from the puff pastry, and bake in a preheated oven at 200°C until golden brown and crisp.
Right before serving, fill the baskets with the warm kidney-and-brain mixture, and serve immediately.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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