Kidney, originally a poor man’s meal reflecting peasant cuisine, has over time become a food appreciated by chefs and is today a protagonist in the most refined Italian cuisine. It is the kidney of the animal, known as innards which are considered, unlike other giblets, to be a delicacy and not a waste. Normally veal kidney or, young beef kidney is used, because veal innards have a more delicate taste than other meats.
for 4 people
- 2 very young calf kidneys
- 3 tablespoons tomato paste
- 30 g butter
- 1 tablespoon spicy mustard
- 2 tablespoons chopped échalote
- 2 tablespoons chopped chervil
- White wine
Clean and trim the fat off the kidney.Slice through the kidney vertically and remove the remaining fat and nerve parts that are on the outside. Cut the kidneys again perpendicular to the first cut into 4/5 mm thick pieces. Add salt and pepper.
In a saucepan, over high heat, heat 15 g of butter and when it begins to brown, add half the prepared kidneys.
Cook, turning with a spatula, for 4/5 minutes. Drain the kidneys using a strainer. Repeat the step with the other kidney and the remaining butter and combine with the previously prepared meat.
In the same saucepan, after removing the butter, add the échalote, white wine, under constant stirring with the wooden spatula. Add the tomato paste under stirring. Strain the resulting sauce and put it in a saucepan. Add the mustard and mix well.
Add the kidneys to the sauce and season with salt and pepper. Add the chervil and serve, accompanied with polenta.
Pair with Nizza DOCG il Botolo.