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Ingredientes
- 2 x veal kidneys cut 1/4"-thk slices
- 1/4 c. white or possibly cider vinegar
- 1/2 c. flour for dredging
- 1/4 c. extra-virgin extra virgin olive oil
- 4 x garlic coarsely minced
- 1/4 lb cremini mushrooms roughly minced
- 1/4 lb waxy potatoes cut 1/4" cubes
- 2 Tbsp. finely-minced Italian parsley
- 1 tsp grated lemon zest Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Soak the kidneys in water, to cover, plus the vinegar for 1 hour. Drain and pat dry. Dredge kidneys in flour.
- Heat a large saute/fry pan over high heat, then add in the kidneys, and allow them to exude any excess water from their bath. Once the water has been exuded and evaporated, add in the extra virgin olive oil, garlic, mushrooms and potatoes and saute/fry over high heat for 5 to 7 min, till the vegetables are soft and the kidneys are cooked through.
- Add in the parsley and lemon zest, season with salt and pepper, to taste, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 121 | 58% |
| Total Fat 13.75g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 290mg | 8% |
| Total Carbs 18.54g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.84g | 1% |
| Protein 3.06g | 5% |
