Rognoni Trifolati

Name: Rognoni Trifolati (Kidneys with Garlic and Parsley)
Yield: Serves 4
Cuisine: Italian
Ingredients: 700 g veal kidneys; 50 g unsalted butter; 2 tablespoons extra virgin olive oil, plus extra for brushing; 1 clove garlic, finely chopped; 1 handful (about ½ cup) flat-leaf parsley leaves, chopped; 1½ tablespoons Chardonnay vinegar; salt flakes; ½ lemon; 20 thin slices ciabatta

Kidneys with Garlic and Parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This dish is very simple, yet very delicious. The parsley releases all its flavour when it touches the hot butter. You take the pan from the heat and add the lemon juice to stop the cooking (it makes a great shhhh sound), then enjoy the kidneys while it’s hot!

Ingredients

700 g veal kidneys
1½ tablespoons Chardonnay vinegar
20

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 180°C.

Wash the kidneys under cold water, removing all the membrane and fat from the surface. Place in a stainless-steel or glass bowl of cold water with the vinegar to soak for 30 minutes.

Meanwhile, place the ciabatta slices on a baking tray, brush