Italian Offal  & Veal Recipes - Kidneys with Soured Cream (Rognoni con Crema Acida) Recipe

Ingredients

• 450 g/1 lb lambs' kidneys, skinned and cored

• 1 egg, lightly beaten

• 50 g/2 oz/1 cup fresh breadcrumbs

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp oil

• 2 onions, thinly sliced

• 5 ml/1 tsp chopped fresh marjoram

• 250 ml/8fl oz/1 cup soured (dairy sour) cream

---

Method:

1. Thickly slice the kidneys and place in a small saucepan. Cover with water and bring to the boil. Reduce the heat and cook very gently for 5 minutes.

2. Drain the kidney slices, dry them on kitchen paper and set aside. Place the egg in a small dish and the breadcrumbs on a plate.

3. Dip each piece of sliced kidney into the egg and then the breadcrumbs, coating well on each side.

4. Melt the butter and oil in a large frying pan (skillet) and add the kidney slices. Cook for 4 minutes on each side until they are brown.

5. Transfer to a warmed serving dish with a slotted spoon and keep warm. Add the onion slices to the pan and fry (sauté), stirring, for 5 minutes until brown.

6. Remove the onions from the pan and place on top of the kidneys. Pour off the fat from the pan and return it to the heat.

7. Stir in the marjoram and sour cream and heat, stirring occasionally. Pour the sauce over the kidney and onions and serve immediately.