Dish

Rognoni trifolati

Sauteed kidneys

Rognoni trifolati is made by slicing veal kidney into thin pieces and sautéing it in olive oil until it is browned on both sides. A simple sauce is then made by combining garlic, parsley, and white wine, which is poured over the kidney and simmered until the sauce has thickened. The dish is typically served with a side of roasted potatoes or other vegetables.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Rognoni trifolati is a classic Italian dish that has been enjoyed for centuries. It is believed to have originated in the Piedmont region of Italy, where offal is a popular ingredient in many dishes. The dish is typically served as a main course and is a favorite among Italian families.

Dietary considerations

This dish is high in iron and vitamin A, making it a good option for those looking to increase their intake of these nutrients. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Rognoni trifolati, with some recipes calling for additional ingredients such as capers or anchovies. Some versions also use different types of offal, such as liver or sweetbreads.

Presentation and garnishing

Rognoni trifolati is typically served on a bed of roasted potatoes, with the garlic and parsley sauce poured over the top. The dish can be garnished with fresh parsley or lemon wedges for added flavor and color.

Tips & Tricks

Be sure to slice the kidney thinly and cook it quickly over high heat to ensure that it stays tender and juicy. The garlic and parsley sauce can be adjusted to taste by adding more or less garlic or parsley.

Side-dishes

Roasted potatoes or other vegetables are a traditional side dish for Rognoni trifolati, as they help to balance out the richness of the kidney. A simple salad of arugula, cherry tomatoes, and shaved Parmesan cheese can also be served alongside the dish.