Sautéed Kidney

Preparation:

Preparation: Wash the kidney repeatedly in cold water, remove the fat and the spongy nerve found inside and keep it immersed in water and a little vinegar for about ten minutes so that it loses its characteristic smell. Then cut it into thin slices and pour it into a pan with a little oil, leaving it there for a couple of minutes over high heat. Drain it from the water that will have collected on the bottom of the pan and which you will discard. Put the pan back on the heat with the butter and a few spoonfuls of oil, add the garlic and, after a minute, throw the kidney into it. Cook it for a few minutes (no more than five) over a fairly high heat. Remove the garlic clove, salt it with pepper and sprinkle it with the chopped parsley. Remove the kidney from the heat, sprinkle it with lemon juice, mix it and pour it onto a serving plate. Garnish the preparation, if desired, with croutons browned in oil or butter, or toasted in the oven. Serve immediately on the table with the suggested side dish.