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ROGNONE AL MARSALA Kidney with Marsala

Mail this recipe to a friend!	1 lb. calf's kidneys 1 tbs. dry Marsala 3 oz. butter parsley, chopped 1 tbs. flour 3/4 cup broth salt pepper	See Also:      Fresh & Cured Meats      Vitellone Bianco dell'Appennino Centrale IGP      Wine Pairings      Lessona DOC      Rosso Barletta DOC      Sforzato di Valtellina or Sfursat di Valtellina DOCG      Taurasi DOCG
	Melt 1 1/2 oz. butter in a saucepan. Add the 1/4-in. sliced kidneys for 2 mins. Remove kidneys and set aside. In a casserole wide enough to accommodate the kidneys in one layer, prepare a sauce with the remaining butter and flour. When it begins to color add the broth. Reduce for 1 minute and add kidneys and Marsala. Cook for 2 mins. on lively flame. Remove and add chopped parsley. Serve.

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