Kidney Toast

Per Fare Crostate, Cioe Pan Ghiotto con Rognon di Vitella Arrostito Nello Spedo

Preparation info

  • Serves


    as first course
    • Difficulty


Appears in

Great Cooks and Their Recipes

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. Burnet is an herb used to flavor butter sauces and cooling drinks, or its slightly bitter leaves can be served in salad.

Take slices of day-old bread cut knife-thick, and toast them on the grill, and spit-roast veal kidneys with a little of the loin, then let them cool a while, and then chop finely with mint, marjoram, burnet, fresh fennel, or if you have none, use dried fennel, pepper, cloves, cinnamon, nutmeg, sugar, egg yolks, pomegranate juice or clear vinegar, and plenty of salt, and when mixed spread on the toasted slices of bread, and arrange in a pie pan so the slices do not overlap, and cover the dish and heat from above, with a few hot cinders below, and leave until the bread has absorbed some of the fat and the mixture is set, and serve hot with pomegranate juice, sugar, and cinnamon. And you can also put fresh butter or melted lard in the pie pan to make the bread richer. The crostate can also be cooked with a slow fire on the grill.