Name: Rognone di manzo in umido (Stewed beef kidney)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: pepper; scant ½ cup (100 ml) dry white table wine; leaves from 1 small bunch flat-leaf parsley; 1 large white onion; 2 tablespoons (30 g) lard, or 4 tablespoons intensely fruity extra-virgin olive oil; scant 1 cup (200 ml) white wine vinegar; 14 ounces (400 g) canned tomatoes; 2 beef kidneys, about 1½ pounds (700 g) total; salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

2 beef kidneys, about 1½ pounds (700 g) total
scant

Method

Soak the kidneys in the vinegar and enough water to cover for 10 minutes. Drain and slice the kidneys. Put the slices in a skillet and sauté over a lively flame for about 2 minutes, or until the liquid that they throw off evaporates. When the pan is perfectly dry, set aside and keep warm.

Chop the parsley leaves. Chop the onion and put it in a pan with the lard. Cook over medium heat fo

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Ingredients

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