Hello, I’m Kate. Today, we’re going to make rognoncini trifolati (sautéed kidneys) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rognoncini Trifolati (sautéed Kidneys) Recipe
Rognoncini Trifolati (sautéed Kidneys) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Rognoncini Trifolati (sautéed Kidneys) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rognoncini trifolati (sautéed kidneys) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rognoncini Trifolati (sautéed Kidneys):
- Take 500 g kidneys, veal, lamb or
- Get 2-3 garlic cloves, peeled and slightly crushed
- Prepare Splash white
- Prepare Olive oil
- Take to taste Salt and pepper
- Get Sprig fresh parsley, finely chopped or minced
Instructions to make Rognoncini Trifolati (sautéed Kidneys):
- Prepare the kidneys, you can find instructions on how to do it online.
- In a frying pan heat the olive oil over a medium to high heat and fry the garlic until they are just about turning brown. Remove the garlic and set aside.
- Raise the heat to high and add the kidneys. Saute the kidneys briskly with the tossing them around occasionally and season with salt and pepper.
- Turn of the heat and mix in the parsley and return the garlic back to the pan. Serve immediately with rice or mashed potatoes.
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