Kidneys with Mushrooms and Potatoes: Rognocini Trifolati Recipe

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

Servings: persons

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

1
Soak the kidneys in water, to cover, plus the vinegar for 1 hour.
2
Drain and pat dry.
3
Dredge kidneys in flour.
4
Heat a large saute pan over high heat, then add the kidneys, and allow them to exude any excess water from their bath.
5
Once the water has been exuded and evaporated, add the olive oil, garlic, mushrooms and potatoes and saute over high heat for 5 to 7 minutes, until the vegetables are soft and the kidneys are cooked through.
6
Add the parsley and lemon zest, season with salt and pepper, to taste, and serve immediately.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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

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 Trifolati

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