Hello, I am Marie. Today, I will show you a way to make rognoncini trifolati (sautéed kidneys) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rognoncini Trifolati (sautéed Kidneys) Recipe
Rognoncini Trifolati (sautéed Kidneys) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Rognoncini Trifolati (sautéed Kidneys) is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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):
- Make ready 500 g kidneys, veal, lamb or
- Take 2-3 garlic cloves, peeled and slightly crushed
- Make ready Splash
- Get Olive oil
- Make ready to taste Salt and pepper
- Get Sprig fresh parsley, finely chopped or minced
Steps 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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