About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

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Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

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Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sauteed Sweetbreads with Tomatoes and Peas | Main | Sauteed Lamb Kidneys with Onion, Treviso Style »

Sauteed Lamb Kidneys with Onion, Treviso Style

I wasn't even sure what to expect when I brought home the package I had ordered from the butcher. What would lamb kidneys look like?

Lamb%20Kidneys%201.jpg

Cute, huh?

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So, the first step is to wash them and put them in a bowl with vinegar and cold water for at least 30 minutes.

Lamb%20Kidneys%203.jpg

Here's what they looked like after 45 minutes:

Lamb%20Kidneys%204.jpg

Not much of an improvement in appearance.

Then they are sliced like mushrooms, discarding the whitish core. Saute them for a couple of minutes until they shed a dark red liquid you discard. Then you wash them again. EWWWWW

Lamb%20Kidneys%205.jpg

Drain and pat dry the slices and quickly cook them with oil, butter and onion. Finally add parsley, salt and pepper and serve with pan juices.

Lamb%20Kidneys%206.jpg

I REALLY, REALLY wanted to like them. I like liver a lot, so I thought I might have a chance, and sauteing anything with onion and parsley sounds good too. Brad and I each tried a bite. It wasn't horrible, in fact, they tasted a lot like liver... sort of. We ate a couple of bites and decided on ham and brie panini for dinner.

It seemed like a lot of prep to make the kidneys edible. Marcella says about the process, " By this device they extract and discard some of the liquid responsible for the sharpness that is sometimes an objectionable component of kidney flavor." If someone served me this dish, I would really think it was slightly odd flavored liver. I had a couple of liver dishes in the Veneto on our latest trip to Italy that I really enjoyed. I think I prefer liver to kidneys.

Lamb%20Kidneys%207.jpg

Comments (4)

Ed Hoos:

I really like these and made this recipe a few months back. If some people have trouble finding lamb kidneys, they might try a Halal (Muslim) meat market. That's where I got mine.

I'm like you Palma, I like liver, but do not enjoy the taste of kidneys. I also like sweetbreads and tongue, but do not care for brains.

I really enjoyed your photographs, they were very descriptive.

Marcella Hazan:

De gustibus non est disputandum. But I feel free to dispute taste perceptions. Kidneys from a young lamb are not at all like liver. Liver is basically one-dimensional in taste. Kidneys are complex, with a fine firm texture and delightful piquancy that liver doesn't possess.

Read Cindy's post on chicken livers. She admits she doesn't like them, which is legitimate and comprehensible. I, for example, absolutely loathe Tuscan crostini made with chicken livers. But Cindy posts a well-mannered and balanced report that does not seek to demonize a food that might seem most desirable to many others.

You must soak lamb kidneys overnight in milk to remove the uric acid. Then they taste delicious. Sorry but sioaking in vinegar is the worst thing you can do!
I usually give liver a milk bath for a couple of hours as well before sauteeing it.

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