Rognoncini d’Agnello coi Funghi

The most tender kidneys come from lamb, and, when I find them, they are what I use. An acceptable second choice is calf kidneys. For Italian dishes, kidneys are sliced very thin before they are soaked. There are three advantages: Once sliced, their cleansing soak is more thorough, so their taste is milder; two, they can be cooked more rapidly; three, more of their surface is exposed during cooking to the flavoring used.

When sliced, kidneys look remarkably like sliced mushroom caps,