Calf’s Kidneys on Toast

Calf’s Kidneys on Toast 

Calf’s kidneys are the rolls royce of kidneys. A delicious breakfast or snack is calf’s kidneys on toast. Although they are hard to find, a good butcher should have no trouble getting veal or calf kidneys for you. They are the size of a small clenched fist and are deliciously tender.

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Serves: 4
  1. Trim kidneys and cut into bite-sized pieces

  2. Lightly dust them with plain flour

  3. Heat olive oil in a sauté pan

  4. On moderate heat, fry onion, garlic and the kidneys for 5 minutes, stir constantly

  5. Add wine and cook until the liquid thickens and reduces to a sauce — it should take 4—5 minutes

  6. Turn off the heat, add parsley, season with salt and pepper and serve the kidneys on toasted bread.

  1. To soften the subtle uric flavour that's present in even the freshest kidneys, soak kidneys in milk for a few hours or overnight — it removes some of the sharpness, making them even more pleasant to the palate.

  2. Calf kidneys can be cooked quickly by grilling or frying. It’s very important not to overcook these kidneys otherwise they become tough.

Category: Entrée

Cuisine: Global

Sub-Category: Offal