About 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 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

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 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.

About 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 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, 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 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 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 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 Lamb Kidneys with Onion, Treviso Style | Main | Fried Calf's Brains »

Sautéed Lamb Kidneys with Onion, Garlic, and White Wine

I hope that you all read Jerry’s post from yesterday, because it contains great pictures of what the kidneys look like raw, soaked, sliced and then cooked. This recipe is similar to Jerry’s in that the kidneys are soaked in a mixture of vinegar and water and then sliced. Onion is sautéed in olive oil until golden and then garlic, parsley, and the kidneys are added. Like yesterday the kidneys are quickly cooked and then removed from the pan to shed their liquid. Wine and cornstarch are then added to the pan to make a sauce and once it is thickened the kidneys, minus the juice, are added back. This is mixed together and then served.


This recipe was a mixed blessing for me. It was an interesting exercise in dissection. I spent the time slicing the kidneys, thinking about what I remembered from biology class about the structure of the kidney. Collecting ducts, glomerulus, and distal tubules were all vaguely remembered terms. Yes, I am a science geek at heart and I really enjoyed that trip down memory lane, but overall I think I was just trying to distract myself from thinking about eating the final dish.


I would like to say that we loved this dish, but alas, that was not the case. Michael and I tried it, but couldn’t handle eating more than a few bites. I did think that it had undertones of liver flavor with a similar texture, but we found the flavor to be very strong and overall different than anything we had ever tried before. In the past, I had always considered myself an adventurous eater, but this challenge has brought me face to face with the fact that I really am not one. Oh well, we can’t all be.

Comments (1)

Marcella Hazan:

I don't have anything to add to this belabored subject, except to commend Beth for taking an open-minded approach and making the effort in good faith.

It is curious how many of you think that kidneys taste like liver. In matters of taste, pleasure is conditioned by expectation. I like pickled herring and I adore dark chocolate. But if I were blindfolded and given a taste of presumed chocolate which in fact was pickled herring I would think it was awful. If I were to have a bite of liver that was in fact kidneys, however excellent these might have been, I would have thought the liver was inedible.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on December 19, 2010 8:00 AM.

The previous post in this blog was Sauteed Lamb Kidneys with Onion, Treviso Style.

The next post in this blog is Fried Calf's Brains.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel