Lambs’ Kidneys with Truffles and Marsala from Leaves from The Walnut Tree: Cooking of a Lifetime by
Skin the kidneys and cut them in half. Plunge in boiling water with the juice of half a lemon. Leave them for a minute or two and then drain. Cut the kidneys into thin slices and cook them gently i...
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Ingredients
- 2 black truffles, sliced (optional)
- salt
- freshly ground black pepper
- 1 lemon
- fried bread triangles
- chopped parsley for garnish
- olive oil
- 150 ml/¼ pt Marsala
- 450 g/1 lb lambs’ kidneys
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