๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
By Antonio Carluccio and Priscilla Carluccio
Published 1997
After liver, kidney is the simplest and most commonly used offal in Italian cuisine. The kidneys of veal calves, lamb and, sometimes, pigs are used in all Italian kitchens. Tender small kidneys from very young animals, called rognoncini, are a particular speciality. To get rid of any residual unpleasant tastes or smells, kidneys should be cut into slices and doused in salt or soaked in milk for an hour to draw out the impurities. They must then be thoroughly washed before being cooked.
Advertisement
Advertisement