Name: Kidney Toast (Per Fare Crostate, Cioe Pan Ghiotto con Rognon di Vitella Arrostito Nello Spedo)
Yield: Serves 8 as first course, 4 as main dish
Cuisine: Italy
Ingredients: ½ tsp ground nutmeg; 1 tsp sugar; ½ tsp ground cloves; ½ tsp ground cinnamon; 3 tbsp pomegranate juice or red wine vinegar; 8 thick slices white bread; 2-3 tbsp pomegranate juice or lemon juice; 8 egg yolks; salt and pepper; 8 oz/250 g piece lean veal; 1 tsp ground fennel seeds; 1-2 tsp ground cinnamon; 1-2 tsp sugar; 1 tsp chopped marjoram; 1 tsp chopped mint; 2 veal kidneys, if possible wrapped in their fat

Preparation info

Serves
8
as first course

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

Crostate are crisp little morsels often on a base of fried or toasted bread or sometimes pastry; and they are the ancestors of the crisp French croustades made of bread or pastry. As crostini (crostate has come to mean a sweet open pie), they are still a favorite Italian first course, often made with chicken livers or cheese; here Scappi uses veal kidneys in a spicy sauce. Pomegranate juice, with its fruity tartness, was a seasoning the Italians picked up from the Arabs