Kidneys With Mushrooms And Potatoes - {Rognocini Trifolati}

Recipe Ingredients

2		Veal kidneys - cut 1/4"-thk slices
1/4 cup	59ml	White or cider vinegar
1/2 cup	31g / 1.1oz	Flour - for dredging
1/4 cup	59ml	Extra-virgin olive oil
4		Garlic - coarsely chopped
1/4 lb	113g / 4oz	Cremini mushrooms - roughly chopped
1/4 lb	113g / 4oz	Waxy potatoes - cut 1/4" cubes
2 tablespoons	30ml	Finely-chopped Italian parsley
1 teaspoon	5ml	Grated lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soak the kidneys in water, to cover, plus the vinegar for 1 hour. Drain and pat dry. Dredge kidneys in 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.

Add the parsley and lemon zest, season with salt and pepper, to taste, and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D17) - from the TV FOOD NETWORK

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