I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.
6 lambs' kidneys
12 oz (350 g) ripe, red tomatoes
1 medium onion, chopped
1½ tablespoons olive oil
1 level dessertspoon plain flour
1 level tablespoon tomato purée
1 clove garlic, crushed
1½ teaspoons fresh chopped basil
salt and freshly milled black pepper
Prepare the kidneys by peeling off the skins, cutting them in half and snipping out the white cores with some scissors. It's important to take out the cores – if you don't, the kidneys will be tough.
In a medium-sized saucepan, cook the onion gently in the olive oil for 6 minutes or so. Meanwhile, pour boiling water over the tomatoes, slip the skins off and chop up the flesh roughly. Now add the kidneys to the onion, turn up the heat a little and let the kidneys brown, stirring them and turning them around.
Next sprinkle in the flour and cook it for a minute or two, then add the chopped tomatoes, tomato purée and garlic. Have another good stir, season with salt and pepper, and simmer (uncovered) over a gentle heat for about 20 minutes. Stir in the fresh chopped basil just before serving.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._