Name: Stuffed Kidneys
Cuisine: Italy
Ingredients: 2 level tsp fennel seed; 100 g pine kernels; large handful fresh coriander (½ a bunch); generous amount of freshly ground black pepper; 8 lamb kidneys; 1 tbsp fish sauce; olive oil to fry; enough caul to cover all the kidneys

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

This is my favourite Apician recipe. I included it in The Classical Cook Book and I make no apology for reproducing it here. This confirms for me that Roman slave-cooks were very skilled in their craft of combining flavours and made exceptionally fine food. The flavour of kidney is strong compared with other offal, but the fennel seed and coriander are a good match for it.