Veal Kidney Roasted Whole on Steamed Chicory

Lift off the fat of the kidney to about 1 cm, cut open the kidney slightly on the underside and cut out the main vein. Cut off the stalks from the chicory, peel off the leaves and boil them over in salted water with lemon juice. Lift out of the water and immediately rinse with water as cold as possible to preserve the fresh color. Cut the tops off the pea pods. Briefly boil pea pods over and quench in cold water. If necessary, pull out strings (works best with fingers). Salt and pepper the kidneys and put them in the oven without adding any fat. Roast at approx. 220 °C for 15-20 min. (do not open the tube during the first 10 min. so that the kidneys roast at an even heat). Remove kidneys from oven, wrap individually in aluminum foil and let rest for another 5 minutes. In the meantime, bring veal glacé to a boil. Unwrap kidneys, add drained juices to glacé. Season sauce with vinegar and stir in 2-3 tablespoons cold butter. Strain sauce if necessary and season with salt and pepper. Separately, toss peas and chicory in 1 tablespoon each of hot butter and a little water, season with salt and pepper. If the chicory leaves are too bitter for your taste, season with a little sugar and lemon juice. Heat about 2 tablespoons of butter and 2 tablespoons of the drippings from the kidneys, re-fry kidneys all around over high heat to brown the fat coat and develop a pleasant nutty flavor. Slice veal kidneys, arrange with vegetables and sauce on hot plates.

Preparation Tip:

Chicory is a very sensitive vegetable, especially light is the enemy of chicory, so store in the dark.

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