How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kidneys with Mushrooms and Potatoes: Rognocini Trifolati?

You need 10 ingredients. The key ingredients include: 2 veal kidneys, cut into 1/4-inch thick slices, 1/4 cup white or cider vinegar, 1/2 cup flour, for dredging, 1/4 cup extra-virgin olive oil, and more.

Is Kidneys with Mushrooms and Potatoes: Rognocini Trifolati suitable as meat & poultry?

Yes, Kidneys with Mushrooms and Potatoes: Rognocini Trifolati falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Kidneys with Mushrooms and Potatoes: Rognocini Trifolati?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kidneys with Mushrooms and Potatoes: Rognocini Trif

Name: Kidneys with Mushrooms and Potatoes: Rognocini Trifolati
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 veal kidneys, cut into 1/4-inch thick slices; 1/4 cup white or cider vinegar; 1/2 cup flour, for dredging; 1/4 cup extra-virgin olive oil; 4 cloves garlic, coarsely chopped; 1/4 pound cremini mushrooms, roughly chopped; 1/4 pound waxy potatoes, cut into 1/4-inch cubes; 2 tablespoons finely chopped Italian parsley; 1 teaspoon grated lemon zest; Salt and pepper

Try this homemade Kidneys with Mushrooms and Potatoes: Rognocini Trifolati recipe the whole family will love. Made with veal kidneys, white, flour and e…

This Kidneys with Mushrooms and Potatoes: Rognocini Trifolati relies on simple, everyday ingredients such as white or cider vinegar, flour, for dredging, extra-virgin olive oil and garlic, coarsely chopped. It comes together quickly and makes 4 servings, at about 225 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

Tips for the best results

Variations & substitutions

My Personal Notes

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