CookEat Recipe
Florentine Kidneys with Butter and Parsley
Kidney halves seasoned with butter and parsley under refrigeration, then cooked through in the pan; a breadcrumb-coated grilled variation is included.
Method
Steps
Step 1
Gather the ingredients: About 450 g veal kidneys, trimmed and split lengthwise into halves; 35 g butter; Salt and black pepper; 1 tablespoon finely chopped parsley.
Step 2
Split the kidneys lengthwise and remove all the hard white central fat, ducts and outer membrane, keeping the halves intact. Use professionally prepared fresh kidneys and keep them cold. Keep the halves intact rather than cutting thin slices.
Step 3
Melt the butter gently, then let it cool to room temperature before it touches the raw kidneys. Mix with the parsley, salt and pepper, coat the raw kidney halves and immediately refrigerate in a covered shallow container at 4°C or colder for about 3 hours. This replaces the source sequence of briefly heating the kidneys before a long wait; do not partly cook them and store them for later.
Step 4
Put the seasoned halves and their butter in a frying pan over moderate heat. Cook in one continuous session, turning regularly, until the thickest part of every half reaches at least 72°C, about 12–18 minutes depending on size. Lower the heat if the butter begins to brown too quickly. Serve promptly with the cooked parsley butter.
Step 5
For the source grilled variation, after the same refrigerated raw seasoning, coat the halves in about 40 g fine dry breadcrumbs. Cook on a clean, lightly oiled grill or grill pan over moderate heat, turning carefully until browned and at least 72°C inside, about 12–18 minutes as a guide. Keep the butter-coated meat away from direct flames and avoid burning the crumb coating. Breadcrumbs and about 1 teaspoon oil for the grill belong only to this variation.
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