Rignoncini trifolati (Sautéed Kidneys)
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Unrated
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 15 mins
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Course
Main Course
Rignoncini trifolati (Sautéed Kidneys)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 500 g 1 lb veal or lamb kidneys, trimmed and sliced (see Notes)
- 1 or 2 cloves of garlic peeled and slightly crushed
- white wine
- olive oil
- salt and pepper
- A sprig of fresh parsley finely minced
Instructions
- To remove possible strong flavors from the kidneys, soak them in water with a few drops of lemon juice or vinegar for about an hour for smaller kidneys, two hours for larger ones. Pour them into a colander and let them drain for a few minutes.
- In large skillet, sauté the garlic cloves in olive oil over moderate heat until they are just turning brown around the edges. Remove and discard.
- Raise the heat to high and add the sliced kidneys. Sauté them briskly, tossing them from time to time and seasoning with salt and pepper, then adding just a drizzle of white wine. If using, add the anchovy-butter paste at the very end and let it dissolve into the cooking juices.
- Turn off the heat and mix in the minced parsley. Serve immediately, topped with more minced parsley, accompanied with buttered rice or mashed potatoes if you like.
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