Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Fine Aprile
Print
Total:
1 hr 30 min
Prep:
1 hr 10 min
Cook:
20 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

Directions

Soak the kidneys in water, to cover, plus the vinegar for 1 hour. Drain and pat dry. Dredge kidneys in flour. Heat a large saute pan over high heat, then add the kidneys, and allow them to exude any excess water from their bath. 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. Add the parsley and lemon zest, season with salt and pepper, to taste, and serve immediately.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Deviled Kidneys

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Red Kidney Bean Dip

Recipe courtesy of Nigella Lawson

Steak and Kidney Pie

Kidney Bean Stew with Sweet Potatoes and Oranges

Recipe courtesy of Bal Arneson

On TV

So Much Pretty Food Here