CookEat Recipe
Kidneys on Toast with Lemon and Parsley
Thinly sliced veal kidneys sautéed quickly in butter with parsley and garlic, finished with lemon and broth and spooned over toast.
Method
Steps
Step 1
Gather the ingredients: 450 g veal kidneys, weighed after trimming; mutton or pork kidneys are source alternatives; 55 g butter; 1 tablespoon finely chopped parsley; 1/2 garlic clove, very finely chopped; Juice of 1/2 lemon; 6 small slices of soft bread, with the crusts removed; Salt and black pepper to taste; About 100 ml hot stock, an estimate for a ladleful.
Step 2
Prepare everything before starting the kidneys: combine the finely chopped parsley and half garlic clove, squeeze the half lemon, heat the stock and toast the six bread slices until dry and lightly coloured. Arrange the toast on a warm serving dish.
Step 3
Open the kidneys, remove all the firm white central fat, ducts and outer membrane, then cut crosswise into thin slices about 3 mm thick. Keep chilled until the pan is ready.
Step 4
Heat the 55 g butter in a wide frying pan over high heat without letting it burn. Add the sliced kidneys and move them frequently. As soon as they begin to sizzle and fry, add the parsley-and-garlic mixture and season with salt and pepper.
Step 5
Continue stirring, pour in the lemon juice and finally add the ladleful of hot stock. Cook until the thickest slices reach at least 72°C. The source aims for about five minutes overall, but thickness and pan heat vary, so continue as needed for the measured endpoint. Spoon the kidneys and juices directly over the toast and serve immediately.
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