Sautéed kidney is a typical dish of Italian cuisine, particularly from the central-southern regions. It is a tasty and succulent dish, perfect for offal lovers. The veal kidney is sliced and then sautéed in a pan with butter, chopped parsley, garlic, lemon juice, and wine vinegar. The result is a dish with an intense and spicy flavor, which pairs well with a slice of toasted bread or a side of seasonal vegetables. Try it for a dinner full of authentic flavors!
Wash the kidney repeatedly in cold water, remove the fat and the spongy nerve inside, and keep it immersed in water and a little vinegar for about ten minutes to remove its characteristic odor.
Then cut it into thin slices and place it in a pan with a little oil, leaving it for a couple of minutes over high heat.
Drain it from the water that has collected at the bottom of the pan and discard it.
Return the pan to the heat with the butter and a few tablespoons 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 place on the serving dish.
Garnish the preparation, if desired, with croutons of bread browned in oil or butter or toasted in the oven.
Serve immediately at the table with the suggested side dish.
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Italia
| 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 |
