| |
Sauteed Sliced Kidneys
(Rognoncini Trifolati)
|
|
|
| What You Need: |
|
|
|
3 lamb or veal kidneys
2 tablespoons butter
4 tablespoons olive oil
2 teaspoons finely chopped garlic
2 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice
Salt
Freshly ground black pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. With a small sharp knife, carefully peel off the thin membrane that covers each veal kidney and cut away the knob of fat under it. (If you are using lamb kidneys, they need not be peeled.)
|
2. Then cut the kidneys crosswise into paper-thin slices. In a heavy 10- to 12-inch skillet, melt the butter with the olive oil.
|
3. As soon as the foam subsides, toss in the kidneys and cook them over moderately high heat, stirring and turning the slices constantly, for 2 minutes.
|
4. Then add the garlic and parsley and cook, stirring constantly, for another 1 or 2 minutes, or until the kidneys are lightly browned. Pour in the lemon juice and let it boil up once, then turn off the heat.
|
|
5. Taste the sauce and season it with salt and pepper. Serve the kidneysimmediately from a heated platter.
|
|
| |
|
|
|
|
|
|
