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Rognone, Rognoncini, Rene

Kidney

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

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.

Veal kidneys are characterized by a series of lobes, connected by fatty strands which need to be cut out and discarded before cooking. Kidneys are embedded in a large lump of suet, which is sometimes melted and used for cooking. However, it is also possible to bake the entire kidney still embedded in that lump of fat for a long time.

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