Lambs’ Kidneys with Truffles and Marsala

• 450 g/1 lb lambs’ kidneys
• olive oil
• 150 ml

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