Italian Offal  & Veal Recipes - Roman Kidneys (Rognone in Umido) Recipe

Ingredients

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

• 15g/1 tbsp unsalted (sweet) butter

• 2 strips of belly pork, rinded and cubed

• 1 large onion, sliced

• 400g/1 large can chopped tomatoes

• 45ml/3 tbsp dry white wine

• salt and freshly ground black pepper

• 45ml/3 tbsp chopped fresh parsley

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Method:

1. Slice the kidneys. Place in a large frying pan (skillet) with the butter and fry (sauté), stirring, over a moderate heat until brown and the juices run.

2. Remove from the pan. Add the belly pork and onion to the pan and fry gently for about 8 minutes or until the onion is golden.

3. Add the tomatoes and wine and cook for 15 minutes. Stir in the kidneys and simmer for 5 minutes.

4. Season generously with salt and pepper and transfer to a warmed platter. Sprinkle with chopped parsley and serve immediately.