Dish

Rognone in umido

Stewed kidneys

The dish is made by sautéing thinly sliced beef kidneys and onions in olive oil until they are golden brown. The kidneys are then removed from the pan and set aside while the onions are caramelized. The kidneys are then returned to the pan and cooked until they are tender and cooked through. The dish is typically served with a side of polenta or crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Rognone in umido originated in Tuscany, Italy and has been a popular dish in the region for many years. It is often served in traditional Italian restaurants and is a favorite among locals and tourists alike.

Dietary considerations

This dish is high in protein and iron, making it a good choice for those who are looking to increase their intake of these nutrients. However, it is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

There are many variations of this dish, with some recipes calling for the addition of tomatoes or red wine to the sauce. Some recipes also call for the kidneys to be marinated in vinegar or wine before cooking to help tenderize them and add flavor.

Presentation and garnishing

The dish is typically served on a plate with the kidneys and onions arranged neatly on top of the polenta or bread. A sprig of parsley or a slice of lemon can be used as a garnish.

Tips & Tricks

To ensure that the kidneys are tender and not overcooked, it is important to cook them quickly over high heat. It is also important to slice the kidneys thinly to ensure that they cook evenly. Finally, be sure to let the kidneys rest for a few minutes before slicing them to ensure that they stay juicy and tender.

Side-dishes

Polenta or crusty bread are the traditional side dishes served with Rognone in umido. However, it can also be served with sautéed vegetables or a side salad.