Kidneys, Florentine Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kidneys
- butter
- parsley
- breadcrumbs
Instructions
- Open and degrease the kidneys as in N. 291 and split them lengthwise.
- Warm briefly in butter, then off the heat season with salt, pepper, and parsley and coat well.
- After several hours, finish cooking in the same pan or grill them coated in breadcrumbs.