Farfalle con i rognoncini

• 500 g/1 lb 2 oz lambs’ kidneys
• 3 tbsp<

Split the kidneys in half lengthwise and remove the core and as much of the membrane as you can. Cut the kidneys into strips, place them in a bowl, cover with cold water and add the vinegar. Soak for about 1 hour. Drain and pat dry with kitchen paper.

Drop the farfalle into rapidly boiling salted water and cook until al dente.

While the pasta is cooking, lightly coat the kidneys