1 calf's kidney, cleaned cut into slices.
1/2 cup water mix with 4 tbsp. Elderberry Balsamic Vinegar and marinate the kidney slices in this mixture for 3 hours.
250 g green asparagus cook until "al dente".
1 small courgette cut into slices and fry in 4 tbsp. PRIMA SPREMITURA Olive Oil.
250 g radicchio wash and cut into ribbons.
3 ripe tomatoes peel, remove the cores and chop.
Fry the kidney slices in 2 tbsp. PRIMA SPREMITURA Olive Oil Blend, 4 tbsp. Elderberry Balsamic Vinegar, 4 tbsp. orange juice, 1 tbsp. PRIMA SPREMITURA Olive Oil and 1 dash salt and pepper.
Pour the sauce over the vegetables and the kidneys and garnish with 4 tbsp. parmesan cheese freshly grated.
serves 4
