Calf’s Kidney Sautéed with Morels

Name: Calf’s Kidney Sautéed with Morels (Rognoncini Saltati con Spugnole)
Cuisine: Italian
Ingredients: 30 g (1¼ oz) dried morels, or 150 g (5½ oz) fresh; 30 g (1¼ oz) dried morels, or 150 g (5½ oz) fresh; 500 g (18 oz) calf’s kidney, trimmed of fat; plain flour for dusting; 55 g (2 oz) unsalted butter; 55 g (2 oz) speck, cut into strips; 2 garlic cloves, finely chopped; 50 ml (2 fl oz) sherry; 2 tbsp coarsely chopped fresh parsley; salt and pepper to taste; salt and pepper to taste

Rognoncini Saltati con Spugnole

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This is a much-loved dish in my restaurant, where I use dried morels from Tibet. In that part of the world, lots of morels are collected after cold winters, and then they are dry-smoked. Just like funghi porcini, when soaked in water they reconstitute, returning to their original size.

Ingredients

30 g (1¼ oz) dried morels, or 150 g (5½

Europe
Italy
Main course
Winter

Method

Soak the dried morels in water for 30 minutes. Meanwhile, cut the kidney into thin slices and soak in water for 30 minutes. Drain both morels and kidney and pat dry with kitchen paper, reserving a little of the water from the morels. Dust the kidneys with flour.

In a casserole dish melt the butter, then add the kidney slices and stir-fry for 4 minutes. Add the speck, garlic and the more