Frittata with Veal Kidney

Ingredients

• milk-fed veal kidney
• olive oil
• salt and pepper
• eggs
• pinch parsley
• Parmesan
• butter

Instructions

1. Open the veal kidney lengthwise (keeping its fat), season with oil, pepper, and salt, grill it, and slice thin crosswise.
2. Beat eggs proportional to the kidney with salt, pepper, chopped parsley, and Parmesan.
3. Combine the kidney with the eggs and cook a frittata in butter, folding it in half once the underside sets.