Sheep's kidneys | Mauro Uliassi

Ingredients for 4 persons

• 2 sheep's kidneys 110g / 140g each
• 16 cubes of dehydrated peach
• 16 cubes of dehydrated apricot
• 24 dried datterini dates
• 1 untreated orange
• 1 bunch of fennel tops
• 44 drops of spicy oil
• 96 drops of cinnamon oil
• Salt
• 50 ml bitter orange sauce
• 120 ml miso sauce
• 4 orange zest
• 2 bay leaves
• 2 garlic cloves cut in half
• 30 juniper berries
• 1 sprig of fennel
• 1 sprig of rosemary
• 2 tablespoons extra-virgin olive oil
   

Procedure

For the kidneys

Take very fresh kidneys from your trusted butcher, clean them of the outer membrane and put them to purge for two days in whole milk, after which dry them carefully and vacuum pack them in a cooking bag with 2 coffee spoons of dijon mustard.
Close the bag and pass it for one hour in waveco( it is a machine that produces ultrasound, very important for the texture of the kidney meat) then cooked at 60°C for 15 minutes in roner (low temperature cooking machine in water with 0.1di degree centigrade accuracy).
After cooking, the kidney should be cooled in water and ice and once cold proceed to cleaning it, which will consist of splitting it in half lengthwise and using a small knife proceed to remove the white filaments arranged in a halo on both half portions of kidney
Now the kidney is ready for cooking.
 

For the dehydrated fruit

Take 1 kg of nectarine peaches hard or rather very hard, peel them and cut them into wedges, 6 for each peach then put them in a large bowl and season with: 1 orange: zest, 2 lemons: rapé peel and juice of 1 lemon, 50 ml extra-virgin olive oil 1.5 g cardamom 3 g anise, 9 g coriander 3.5 g cinnamon, Basil.
Spread the seasoned fruit on baking sheets with baking paper and place them in the drying chamber for 8 hours at 40:C ( times are always approximate since the fruit varies greatly depending on the time of harvest, the time from harvest to your work table from the origin, the weather year and clearly even just one of these variables could affect for better or worse the drying time and consequently that result of excellence that you will seek).
 

For the apricots

Proceed exactly as for the peaches but cutting them into 4 instead of 6.
 

For the datterini tomatoes

Take 12 medium-sized datterini tomatoes, red and well firm.
Wash them and blanch them for a few seconds in boiling water then cool them in water and ice, once cold peel them and divide them in half then season them with salt oil a sprig of thyme and put them in the drying chamber also for 8 hours at 50°C.
 

For the orange juice

• 4 oranges
• Xantana
   

Procedure

Cut the oranges into wedges and put them in the ocoo machine for 4 hours, then strain the resulting juice have it reduced by half and bind it with a little xanthan.
 

For the miso sauce

• 60 g miso sauce base
• 40 g fresh orange juice
• 20 g spicy orange mustard cut into small cubes
   

Procedure

Boil everything together until it reaches a light density but do not overdo it otherwise it will concentrate the sugars too much.
 

For the Cinnamon Oil

• 20g dried cinnamon
• 200g olive oil
   

Procedure

In a pacojet jar combine all the ingredients, pacossare everything twice, then put the obtained oil to filter in an etamine, when You are going to use it emulsify it carefully.
 

For the spicy oil

• 100 g of hot peppers
• 100 ml of oil
   

Procedure

Take 100 g fresh hot peppers cut them in half lengthwise and put them to dry in drying chamber once dry blend 20 g with 100 g oil.
 

Dish composition

In a bowl put 4 peach cubes 4 apricot cubes and 6 half datterini, season them with a grating of edible organic orange peel, a floret of chopped fennel with 11 drops of spicy oil, mix and go to compose the base of the dish ( for greater precision and practicality of service it is recommended to repeat this operation for each individual dish to be prepared.
Now in a well-hot pan roast the kidney violently only on the outer side with clarified butter, once well roasted pass it on some paper towels and let it rest for a few moments, trim from the overcooked ends and cut into 3 triangles.
Lay the three pieces of kidney on the previously composed base and seal with 5 dots of beloved orange sauce, then sauce with a spoonful of miso sauce going to touch all the elements a little without overdoing it and in the end 24 drops cinnamon sauce