Sauteed Kidneys ( Rognoncini Trifolati ) Recipe

Name: Sauteed Kidneys ( Rognoncini Trifolati )
Ingredients: 625 gm lambs or possibly calves kidneys; 2 Tbsp. vinegar; 2 Tbsp. oil; 25 gm butter; 2 x clovesgarlic finely minced; 2 Tbsp. minced parsley; 1 Tbsp. lemon juice; 1 x salt and pepper; small triangles of crisp fried bread to garnish

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $2.53 view details

625 gm lambs or possibly calves kidneys
2 Tbsp. vinegar
2 Tbsp. oil
25 gm butter
2 x clovesgarlic finely minced
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1 x salt and pepper
Â Â small triangles of crisp fried bread to garnish

Directions

Cover the kidneys with cool water add in the vinegar and leave to stand for at least 30 min.
Drain cut out the core and thinly slice the kidneys.
Heat the oil and butter in a large frying pan.
Add in the garlic and kidneys and fry briskly stirring constantly for 2 min.
Add in the parsley lemon juice and salt and pepper to taste.
Cook stirring for 1 to 2 min till the kidneys are tender but juicy.
Serve immediately garnished with fried bread triangles.
Serves 4

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Amount Per Serving	%DV
Serving Size 144g
Recipe makes 4 servings
Calories 397
Calories from Fat 305	77%
Total Fat 34.04g	43%
Saturated Fat 13.3g	53%
Trans Fat 0.18g
Cholesterol 97mg	32%
Sodium 107mg	4%
Potassium 306mg	9%
Total Carbs 0.52g	0%
Dietary Fiber 0.1g	0%
Sugars 0.14g	0%
Protein 20.95g	34%

Sauteed Kidneys ( Rognoncini Trifolati ) Recipe

Ingredients