Rocky Mountain Truffled Rognoni

Ingredients

In this adaptation, we incorporate the essence of Rocky Mountain cuisine by using local ingredients such as wild game stock and fresh herbs. We also add a touch of luxury with the use of truffle oil, which complements the earthy flavors of the dish. Additionally, we serve the Rocky Mountain Truffled Rognoni over creamy polenta, providing a hearty and comforting base that is reminiscent of the region's rustic cuisine. We alse have the original recipe for Rognoni trifolati, so you can check it out.

• 1 pound (450g) veal kidneys, cleaned and sliced 1 pound (450g) veal kidneys, cleaned and sliced
• 2 tablespoons (30ml) truffle oil 2 tablespoons (30ml) truffle oil
• 1 cup (240ml) wild game stock 1 cup (240ml) wild game stock
• 1 cup (240ml) mushrooms, sliced 1 cup (240ml) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) all-purpose flour 1 tablespoon (15g) all-purpose flour
• 1 tablespoon (15ml) fresh parsley, chopped 1 tablespoon (15ml) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Creamy polenta, for serving Creamy polenta, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil and butter over medium heat.
2. 2.
   Add the minced garlic and chopped shallots to the skillet and sauté until fragrant.
3. 3.
   Add the sliced veal kidneys to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the flour over the kidneys and stir well to coat.
5. 5.
   Pour in the wild game stock and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken.
6. 6.
   Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes, until they are tender.
7. 7.
   Drizzle the truffle oil over the mixture and stir well to combine.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove the skillet from heat and sprinkle fresh parsley over the dish.
10. 10.
    Serve the Rocky Mountain Truffled Rognoni over creamy polenta.

Treat your ingredients with care...

• Veal kidneys — Make sure to clean the kidneys thoroughly before slicing and cooking them. Remove any excess fat or membranes for a better texture and taste.
• Truffle oil — Use a high-quality truffle oil to enhance the flavor of the dish. Add it at the end to preserve its delicate aroma.

Tips & Tricks

• If wild game stock is not available, you can substitute it with beef or veal stock for a similar flavor.
• For an extra touch of indulgence, garnish the dish with shaved truffles before serving.
• Adjust the amount of truffle oil according to your preference for a stronger or milder truffle flavor.
• Serve the Rocky Mountain Truffled Rognoni with a side of roasted root vegetables for a complete and satisfying meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Rocky Mountain Truffled Rognoni over a bed of creamy polenta to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Plate the dish by arranging the sliced veal kidneys on top of the creamy polenta. Drizzle the sauce over the kidneys and polenta, allowing it to pool around the plate. Sprinkle with fresh parsley for an elegant touch.