Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

TOTAL TIME: 1 hr 30 min
Prep: 1 hr 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings
LEVEL:

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
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.