Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

Name: Kidneys with Mushrooms and Potatoes: Rognocini Trifolati
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 60 milliliters white or cider vinegar; 113 grams cremini mushrooms, roughly chopped; 63 grams flour, for dredging; 4 cloves garlic, coarsely chopped; 1 teaspoon grated lemon zest; 54 milliliters extra-virgin olive oil; 2 Tbsps finely chopped Italian parsley; 4 servings Salt and pepper; 2 veal kidneys, cut into 1/4-inch thick slices; 113 grams waxy potatoes, cut into 1/4-inch cubes

Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

Kidneys with Mushrooms and Potatoes: Rognocini Trifolati is a dairy free recipe with 4 servings. One serving contains 212 calories, 3g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe from Foodnetwork requires veal kidneys, cremini mushrooms, flour, and garlic. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you like this recipe, take a look at these similar recipes: Funghetti Trifolati, Country Pork Skillet With Potatoes and Mushrooms, and Knock Your Socks Off Stuffed Potatoes With Broccoli and Mushrooms.

Instructions

Soak the kidneys in water, to cover, plus the vinegar for 1 hour.

Ingredients you will need

Kidney

Vinegar

Water

Drain and pat dry. Dredge kidneys in flour.

Ingredients you will need

Kidney

All Purpose 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.

Ingredients you will need

Vegetable