Penne with Kidney and Zucchini
Region: Italy
Category: Pasta with Variety Meats
Season: Any
Difficulty: Easy

I love veal kidneys and this is a fast way to prepare them.  Many people haven't developed a taste for kidneys or even tried them.  This is a good introduction for those who are unfamiliar with kidneys.  Usually I cook them whole, but for the sake of time you can chop them.  It is important that they be fresh–if you don't use them the day of purchase, freeze them.

[photo: Clifford A. Wright]

Yield: Makes 3 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

1 garlic clove, crushed lightly

1 small onion, finely chopped

1 celery stalk, finely chopped

2 lamb or veal kidneys, cut into 3/8-inch pieces

1 zucchini, peeled, seeds scraped out, and chopped

1 teaspoon finely chopped fresh sage leaves

1 teaspoon finely chopped fresh rosemary

Salt to taste

1/4 cup dry white wine

3 tablespoons freshly grated pecorino pepato cheese or pecorino cheese with 6 lightly crushed peppercorns

1/2 pound penne or macaroni

1 tablespoon finely chopped fresh parsley leaves

1. In a large skillet, heat the olive oil over medium heat with the garlic until the garlic begins to turn light brown.  Remove and discard the garlic.  Add the onion and celery and cook until softer, stirring frequently, about 6 minutes.  Add the kidneys, zucchini, sage, rosemary, and salt and stir.  increase the heat to high and cook until the kidneys are brown, stirring or shaking very often, 2 to 3 minutes.  Add the wine and cook until it evaporates.  Turn the heat off and add the pecorino pepato.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce.  Transfer to individual serving bowls and sprinkle with parsley and serve immediately.

Variation: 

Note: 

Posted: 12/22/2006