Kidneys for Lunch

Ingredients

• 450 g kidneys
• parsley
• 1/2 clove garlic
• 1/2 lemon
• 6 slices bread crumb
• 55 g butter
• 1 ladle broth

Instructions

1. Prepare a battutino of parsley, garlic, lemon juice, and dried bread crumb.
2. Degrease and thinly slice the kidneys; sear 400-500g in 50-60g butter over fierce heat, stirring often.
3. When sizzling, add the battutino, season, then stir in lemon juice and a ladle of broth.
4. Cook about five minutes total and pour over bread slices; serves four.