How to make
Remove the fat and skins from the pork kidneys. Wash them well from the blood and cut them crosswise into thin slices. Pour cold water over them, so that it covers them well and add the teaspoons of vinegar. Leave them like that for at least 2 hours.
Separate them and wash them well again. Leave them in a strainer to drain again and during this time, prepare the sauce.
Put the garlic, onion and marinated sun-dried tomatoes in a blender with a little of the tomatoes and olive oil. Grind them into a fine consistency and add the beer, almonds and breadcrumbs. Stir well.
In a pan over high heat, heat half of the olive oil and cook the kidneys briefly, until they aquire an appetizing color. Pour the mixture for the sauce and the remaining olive oil and cook, until it is reduced by half - about 4 minutes.
Reduce the heat and add rosemary, black pepper and as much salt as you like. Leave them to simmer and make sure to stir occasionally. Once the sauce thickens and sticks to the kidneys, remove them from the heat and cover them with a lid for 5-6 minutes.
Add the fresh and finely chopped parsley and spring onions and serve them warm.
The appetizer would also be suitable with grated yellow cheese, Parmesan or Gouda.
The pork kidneys with dried tomato and beer sauce are ready.
