Veal Kidney with Parsley is a tasty Italian dish typical of traditional cuisine. The veal kidney is cooked with a delicious parsley sauce, butter and onion. White wine vinegar gives the dish a note of acidity. Veal Kidney with Parsley is a rich and flavorful dish, ideal as a first course during the colder months. Try this delicious regional specialty!
Remove all fat and the spongy central core from the kidney.
Wash it thoroughly, dry it and slice it thinly.
Put the butter, onion and parsley in a pan and set over low heat; as soon as they begin to sizzle raise the heat, add the kidney slices, toss them quickly and let cook for 5 minutes.
Pour in the white wine vinegar, stir carefully and as soon as it comes to a boil season with salt and pepper and serve immediately.
Pan
Italy
| Energy (kcal) | 132.26 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.94 |
| Fat (g) | 7.08 |
| of which Saturates (g) | 4 |
| Protein (g) | 15.84 |
| Fiber (g) | 0.17 |
| Sale (g) | 0.07 |
