Sautéed kidney (trifolato) is a typical dish of Italian cuisine, especially from the central-southern regions. It is a tasty and succulent dish, perfect for offal lovers. The veal kidney is sliced and then tossed in a pan with butter, chopped parsley, garlic, lemon juice and wine vinegar. The result is a dish with an intense, flavorful profile that pairs well with a slice of toasted bread or a side of seasonal vegetables. Try it for a dinner full of authentic flavors!
Rinse the kidney repeatedly in cold water, remove the fat and the spongy nerve inside, and keep it immersed in water with a little vinegar for about ten minutes to remove the characteristic odor.
Then slice it thinly and put it in a frying pan with a little oil, leaving it for a couple of minutes over high heat.
Drain off the water that will have collected at the bottom of the pan and discard it.
Return the pan to the heat with the butter and a few spoonfuls of oil, add the garlic and after a minute add the kidney.
Cook it for a few minutes (no more than five) over fairly high heat.
Remove the garlic clove, season with salt and pepper, and sprinkle with chopped parsley.
Remove the kidney from the heat, sprinkle with lemon juice, stir, and transfer to the serving plate.
Optionally garnish with croutons toasted in oil or butter, or baked in the oven.
Serve immediately with the suggested side dish.
Frying pan
Knife
Cutting board
Italy
| Energy (kcal) | 188.71 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 12.47 |
| of which Saturates (g) | 7.04 |
| Protein (g) | 17.65 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.08 |
