Roast Kidneys
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- kidneys / loins (lumbuli)
- pepper (ground)
- pine nuts
- coriander (finely chopped)
- fennel seed (ground)
- caul fat (omentum)
- oil
- liquamen (fermented fish sauce)
Instructions
- Cut the kidneys open in two so they lie spread out.
- Sprinkle with ground pepper, pine nuts, finely chopped coriander and ground fennel seed.
- Close them up, sew them, and wrap in caul fat.
- Pre-brown in oil and liquamen, then roast in the clibanus or on the gridiron.