Rignoncini trifolati (Sautéed Kidneys)

Ingredients

• 500 g 1 lb veal or lamb kidneys, trimmed and sliced (see Notes)
• 1 or 2 cloves of garlic (peeled and slightly crushed)
• White wine
• Olive oil
• Salt and pepper
• A sprig of fresh parsley (finely minced)

Instructions

1. 1

   To remove possible strong flavors from the kidneys, soak them in water with a few drops of lemon juice or vinegar for about an hour for smaller kidneys, two hours for larger ones. Pour them into a colander and let them drain for a few minutes.

2. 2

   In large skillet, sauté the garlic cloves in olive oil over moderate heat until they are just turning brown around the edges. Remove and discard.

3. 3

   Raise the heat to high and add the sliced kidneys. Sauté them briskly, tossing them from time to time and seasoning with salt and pepper, then adding just a drizzle of white wine. If using, add the anchovy-butter paste at the very end and let it dissolve into the cooking juices.

4. 4

   Turn off the heat and mix in the minced parsley. Serve immediately, topped with more minced parsley, accompanied with buttered rice or mashed potatoes if you like.