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Ingredients
- 8 veal kidneys
- 1 cup flat-leaf parsley
- 1 cup rosemary
- 1 cup sage
- salt and pepper
- extra virgin olive oil
- good balsamic vinegar
Method
For 4 people, allow 2 veal kidneys each. Clean and trim the kidneys. Roughly chop together a cup each of flat-leaf parsley, rosemary and sage. Sprinkle salt and pepper on each kidney, as well as a little extra virgin olive oil. Press the chopped herbs on each side of each kidney. Prepare the flat grill of the barbecue by cleaning it well and heating some extra virgin olive oil. When hot, barbecue the kidneys once only on each side. Small ones should take 3-4 min and larger ones a little longer. When nearly done, splash each kidney with good balsamic vinegar. Remove from the grill and slice each into 5 or 6 pieces. They should still be a little pink inside.
Serve immediately with a finely sliced fennel salad or a celeriac remoulade.
