Lambs’ Kidneys with Truffles and Marsala

Rognone di Agnello al Marsala e Tartufi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb lambs’ kidneys
  • olive oil
  • 150 ml/¼ pt Marsala
  • 1 lemon
  • salt and freshly ground black pepper
  • 2 black truffles, sliced (optional)
  • chopped parsley for garnish
  • fried bread triangles


    Skin the kidneys and cut them in half. Plunge in boiling water with the juice of half a lemon. Leave them for a minute or two and then drain. Cut the kidneys into thin slices and cook them gently in 2 tablespoons of olive oil for about 3 minutes. Season with salt and freshly ground black pepper. Add the Marsala and let it bubble until reduced by half. Add a little lemon juice.

    If using truffles, toss in now and serve the kidneys with parsley sprinkled on top and triangles of bread fried in olive oil.