This recipe is based on one from Marcella Hazan’s The Essentials of Classic Italian Cooking (regular readers know this is a favourite
cookbook of mine) the Treviso style refers to how the kidneys are treated, firstly soaking them in a vinegar/water mixture then lightly sautéeing and rinsing before the final cooking all of which, as
Marcella says helps, ‘extract some of the liquid responsible for the sharpness that is sometimes an objectionable component of kidney flavour’.
And, it certainly does tone down the flavour – so is a good dish if you are introducing someone to kidneys for the first time or trying to persuade someone who is hesitate about eating kidneys.
Sautéed Lamb Kidneys with Spinach, Treviso Style
Marcella’s recipe tosses parsley through at the end, but there still seems to be a bit of a shortage around here at the moment, so I tossed through some chopped spinach leaves and scattered with new seasons green
10-12 (about 500g) lamb kidneys, split in half
½ cup vinegar
1 small onion, finely chopped
1 bunch spinach, leaves chopped
sliced green onions
1 Place kidneys in a bowl with vinegar and enough cold water to cover. Let soak for at least 30 minutes.
2 Drain kidneys and pat dry. Cut into very thin slices and when you reach the whitish core, cut around it and discard.
3 Heat a frying pan over a medium heat, add kidneys and cook, tossing, for 2 minutes or until kidneys become greyish and give up some dark red liquid. Remove kidneys from pan, place in a colander or sieve and rinse under cold running water. Drain and pat dry with paper towels.
4 Clean and dry pan. Place onion, a knob of butter and a good splash of oil in frying pan over a medium heat and cook, stirring
occasionally, for 4-5 minutes or until onion is pale gold. Add kidneys and cook, stirring, for 2-3 minutes or until kidneys are cooked.
Season with a grind of salt and black pepper. Serve scattered with green onions.
So tell me, do you eat offal and if so, what is your favourite?
Where did the ingredients for this dish come from:
Lamb kidneys: Mad Butcher – Hastings; Onion, spinach: Krismaw Gardens – Hastings; Green onions: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vinegar, butter, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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