Rognoni al Vino Bianco

Kidneys are the most popular and widely used variety meat in Italian cooking after liver. I prefer to use veal kidneys when I can find them, and always from very young animals, so they are tender and sweet tasting. It is vital to cook kidneys as briefly as possible to prevent them from becoming hard and chewy. Allow time for the kidneys to soak in the milk for an hour or so before cooking so that all the impurities can be drawn out.