Kidneys, Paris Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- veal kidney
- g butter
- salt and pepper
- g butter
- anchovy
- wooden skewers
Instructions
- Degrease and open a veal kidney; blanch it with boiling water, then dry well when cold.
- Thread it open on clean skewers; season with 30 g melted butter, salt and pepper, and leave 1-2 hours.
- Make an anchovy butter: crush 1 large (or 2 small) cleaned anchovies with 30 g butter into a ball.
- Grill the kidney until just tender (not overdone); on the platter, spread it hot with the anchovy butter and serve.