Soft potato with verbena and roast kidney

Enrico Bartolini

For 4 people

For the kidney
1 kg of veal kidney
3 scallions
30 g of mustard
3 sprigs of rosemary
3 sprigs of thyme
50 g of veal base
30 g of extra virgin olive oil

For the soft potato
500 g of potatoes
700 g of milk
100 g of vegetable stock
10 verbena leaves
50 g of extra virgin olive oil

For the leek
1 leek
2 sticks of lemon grass
30 g of butter
salt and pepper

For the garnish
1 peeled lemon
50 g of spiced breadcrumbs
20 sprigs of wild herbs
20 grains of Maldon salt
30 g of extra virgin olive oil


Clean the kidney, section every segment and roll it evenly in the mustard, then fry with the salt, some oil, chopped scallion and herbs. When it starts to turn golden, glaze it lightly with the veal base and roast in the oven for 12 minutes at 120° C. Take out of the oven and leave to rest.

Peel the potatoes, boil them in the vegetable stock with the verbena, sieve them and mix the puréed potato with milk and oil. Filter, add salt to taste, pour into a siphon and charge with 2 cartridges.

Cut the leek into rings and cook in a vacuum pack with the lemon grass for 20 minutes at 82° C, then toss with a little butter, salt and pepper.

Place the leek and then the potato on the plate. Sprinkle the spiced breadcrumbs across the plate, then add the kidney, small cubes of skinned lemon, wild herbs, Maldon salt and a drizzle of extra virgin oil.