Ayer Graciela cocinó para Radio 9 riñoncitos a la provenzal

Riñoncitos de ternera: ponerlos en agua con vinagre 1/2 hora mas o menos.
Sacarle la piel y cortar en rebanadas de 1 cm o más. Luego ponerlos en un lienzo para que absorba el agua.
Picamos 1 atado de perejil y 4 dientes de ajo.( Recordar sacarle el corazón al ajo)
Ponemos la sarten bien caliente con un chorrito de aceite.
Colocamos los riñoncitos 1 minuto y se los da vuelta. Se les pone bastante sal y pimienta, tomillo y algún que otro condimento a elección
Antes de retirarlos volcamos la provenzal encima y se quiere se le pone papas fritas.
Sugerencia: 1 vaso y medio de vino blanco
4 cucharadas de crema de leche light
Espolvorear con provenzal

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