Without fail making ultimate Rognoncini Trifolati (sautéed Kidneys) easy, tasty, practical.
Good Evening every body, at this time you get present recipe Rognoncini Trifolati (sautéed Kidneys) with 6 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 4 stages of easy cooking Rognoncini Trifolati (sautéed Kidneys).
Ingredients all Rognoncini Trifolati (sautéed Kidneys)
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Prepare 500 g : kidneys, veal, lamb or pork.
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Needed 2-3 : garlic cloves, peeled and slightly crushed.
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Prepare Splash : white wine.
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Prepare : Olive oil.
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Prepare to taste : Salt and pepper.
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Needed Sprig : fresh parsley, finely chopped or minced.
If all ingredients Rognoncini Trifolati (sautéed Kidneys) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Rognoncini Trifolati (sautéed Kidneys)
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Prepare the kidneys, you can find instructions on how to do it online..
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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..
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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..
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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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