Kidneys for Lunch
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g kidneys
- parsley
- clove garlic
- lemon
- slices bread crumb
- g butter
- ladle broth
Instructions
- Prepare a battutino of parsley, garlic, lemon juice, and dried bread crumb.
- Degrease and thinly slice the kidneys; sear 400-500g in 50-60g butter over fierce heat, stirring often.
- When sizzling, add the battutino, season, then stir in lemon juice and a ladle of broth.
- Cook about five minutes total and pour over bread slices; serves four.