Buzo's sauteed lamb kidneys, garlic, parsley and marsala

all details

This is great served on garlicky grilled bread, with rice or soft polenta. Use a good quality, aged, dry marsala - Buzo uses Florio 1998.

Buzo's sauteed lamb kidneys, garlic, parsley and marsala
Photo: Natalie Boog

Ingredients

  • 500g lamb kidneys
  • 1 bunch flat-leaf parsley
  • 4 garlic cloves
  • 80g butter
  • 1 tbsp olive oil
  • 2 tbsp plain flour
  • Sea salt and pepper
  • Marsala

Method

Cut the kidneys in half and trim sinew and fat. Finely chop the parsley and garlic. Heat the butter and oil in a heavy skillet. Season the flour with salt and pepper and lightly flour the kidneys. Fry on one side until golden, then turn and cook until medium on the other (about 2 minutes).

Add the parsley, garlic, salt and pepper, tossing well. Add a good slug of marsala and flambé to remove the alcohol. (The pan should not be too crowded so use two pans if necessary.)

To serve

Serve hot, with crusty bread and a green salad.

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  • Main Ingredients - Lamb
  • Cuisine - Italian
  • Course - Main-course

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