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.
8 small calf kidneys
180 ml extra virgin olive oil
1 large onionView Onions Article, chopped
4 cloves garlicView Garlic Article, minced
250 ml dry red wine
Trim kidneys and cut into bite-sized pieces
Lightly dust them with plain flour
Heat olive oil in a sauté pan
On moderate heat, fry onion, garlic and the kidneys for 5 minutes, stir constantly
Add wine and cook until the liquid thickens and reduces to a sauce — it should take 4—5 minutes
Turn off the heat, add parsley, season with salt and pepper and serve the kidneys on toasted bread.
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.
Calf kidneys can be cooked quickly by grilling or frying. It’s very important not to overcook these kidneys otherwise they become tough.