Feasley's Recipes

Rognoni Saltati (Sautéed Veal Kidneys)

main~25 minPhoebe Butler’s recipe box

veal kidney · flour · butter · salt and pepper · lemon rind · white wine · tomato sauce · water · parsley

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15 min active · 25 min total · Serves 4 (times estimated)

Ingredients

  • Veal kidneys (quantity not specified)
  • Flour, for dredging
  • 4 tablespoons butter
  • Salt and pepper, to taste
  • Rind of ½ lemon
  • 3 tablespoons white wine
  • 2–3 tablespoons tomato sauce
  • A few drops of water
  • Fresh parsley, for garnish

Steps

  1. Clean the kidneys of all fat, skin, and membrane. Wash under running water, then dry thoroughly.
  2. Dredge the kidneys in flour.
  3. Heat the butter in a pan until sizzling hot, then add the kidneys and brown them.
  4. Add salt, pepper, and the lemon rind. Stir for 4 minutes.
  5. Add the white wine, then add the tomato sauce and a few drops of water.
  6. Heat through but do not bring to a boil.
  7. Sprinkle with parsley and serve at once.