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Rognoncini Trifolati (sautéed Kidneys)
Rognoncini Trifolati (sautéed Kidneys)

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We hope you got insight from reading it, now let’s go back to rognoncini trifolati (sautéed kidneys) recipe. You can have rognoncini trifolati (sautéed kidneys) using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Rognoncini Trifolati (sautéed Kidneys):
  1. Take 500 g kidneys, veal, lamb or pork
  2. You need 2-3 garlic cloves, peeled and slightly crushed
  3. You need Splash white wine
  4. Use Olive oil
  5. You need to taste Salt and pepper
  6. Provide Sprig fresh parsley, finely chopped or minced
Steps to make Rognoncini Trifolati (sautéed Kidneys):
  1. Prepare the kidneys, you can find instructions on how to do it online.
  2. 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.
  3. Raise the heat to high and add the kidneys. Saute the kidneys briskly with the wine tossing them around occasionally and season with salt and pepper.
  4. 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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