Recipe for Pork Kidneys with Balsamic Vinegar, Onions, and Honey

Preparation of the vegetables Peel the onion and shallot, and cut them into thin slices.

Cooking Sauté the onion and shallot gently in a skillet with a drizzle of olive oil until they become translucent, add the balsamic vinegar, cook for 2 to 3 minutes over high heat while stirring, and then let simmer over low heat until the vinegar has completely evaporated.

Heat a pan with a knob of butter, sear the kidneys for about fifteen minutes over medium heat, remove any excess fat if necessary, season with salt and pepper, add honey and caramelized onion and shallot, mix and cook for 2 minutes over low heat.

Serve the pork kidneys with honey and onion confit, sprinkled with thyme and crushed rosemary, and accompanied by fresh pasta.