Name: Kidney Trifolati
Yield: 4 servings
Ingredients: 1 tablespoon butter, softened; Salt and freshly ground black pepper; 3 tablespoons olive oil; 3 garlic cloves, crushed; 8 anchovy fillets; 2 tablespoons lemon juice; 1 tablespoon chopped parsley; 2 pounds lamb or veal kidneys; All-purpose flour

Remove fat, membranes and cores from kidneys. Wash them and pat dry. Cut into thin slices and dredge lightly with flour.

Lightly brown the garlic in the oil, add the kidney pieces, and sauté quickly until browned on the outside. Take care not to overcook or kidneys will be tough. Season with salt and pepper to taste.

Mash the anchovi

Kidney Trifolati

Ingredients

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