CookEat Recipe
Folded Veal Kidney Frittata
Grilled veal kidney sliced thinly and folded into an egg frittata with parsley and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 1 food-grade veal kidney, about 200 g including its attached edible fat; 4 eggs; 1 tablespoon olive oil; 20 g butter; 1 teaspoon chopped parsley; 1 tablespoon grated Parmesan; Salt and black pepper to taste.
Step 2
Use a fresh, properly dressed veal kidney from a regulated food supplier, retaining its attached edible outer fat. Split it lengthwise. Season with the olive oil, salt and pepper; keep raw offal and its utensils separate from ready-to-eat food.
Step 3
Grill over moderate heat, turning as needed, until cooked through to 74°C, using a clean thermometer. Allow about 12–18 minutes depending on thickness, reducing the heat to avoid burning the fat. Transfer with clean utensils and cut crosswise into thin slices.
Step 4
Stir the eggs briefly with salt, pepper, the parsley and Parmesan. Add the cooked kidney slices and mix.
Step 5
Melt the butter in a nonstick frying pan and pour in the mixture. Once the underside has set, fold the frittata in half. Finish over gentle heat until the folded centre is fully set and reaches 74°C; cover briefly if needed. Serve promptly.
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