Rognoncini Trifolati – Roasted Kidneys

Using a sharp small kitchen knife, carefully peel off the narrow membrane that surrounds each veal kidney and trim away the piece of fat underneath. (If using lamb kidneys, there is no need to peel them off.) Then cut the kidneys into very narrow slices.

In a heavy, 25- to 30-inch frying pan, melt the butter and olive oil. Once the foam has settled, add the kidneys and sauté at a moderate temperature for 2 minutes, stirring and turning constantly. Then add the garlic and parsley, continue stirring and sauté for 1 to 2 minutes, or until the kidneys are lightly browned. Pour in the juice of one lemon and let it bubble up again, then turn off the heat. Season the sauce with salt and pepper. Serve the kidneys on the spot.

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