Sauteed Kidneys
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kidney
- flour
- butter
- glass white wine
- parsley
- broth
Instructions
- Open the kidney, remove all fat, slice thin, salt, and cover with boiling water; when cold, drain.
- Put in a pan to expel water and discard it, then dust with flour, add butter, and sizzle for just five minutes.
- Season with salt, pepper, and a scant half glass of (pre-reduced) white wine; finish with more butter, parsley, and a little broth.
- Do not overcook, or the kidneys toughen; marsala or champagne may replace the wine.