Green Kidney
Rognone al Verde
Veal kidney slowly cooked in a golden sauce of onions, broth and parsley.
The kidney with green sauce is a main course with a strong character, built around the tender texture of the veal kidney and a soft, tasty and fragrant sauce. The sweetness of the golden onions balances the intense flavor of the meat, while the parsley introduces a fresh herbaceous note. The flour, incorporated into the pan juices, helps give body to the sauce and make it thick enough to envelop each slice. The broth completes the base with a warm, savory component, while pepper and salt define the final balance. This recipe is typical of Piedmontese cuisine. Cooking requires attention, especially in the final stage: the kidney is added to the already boiling sauce and left to cook slowly for ten minutes, ensuring the result is juicy and the sauce is well-bound. The editors recommend serving it immediately, while still hot, with its own sauce.
Instructions
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7 steps · natural Italian voice
Clean the kidneys
Carefully remove the fat from the veal kidneys, then rinse them under running water. Pat them dry and cut them into thin, even slices, so they cook evenly in the sauce. Sprinkle them with salt and let them rest for a while to release some of their moisture: the surface should be less moist before adding them to the sauce.
Slice the onions
Peel the onions and chop them finely. Chop them into even pieces so they soften and brown at the same time. Keep the chopped onions ready for cooking in butter, avoiding leaving them exposed to air for too long, as they tend to lose moisture and brown at the edges.
Brown the onions
Melt the butter in a skillet and add the chopped onions. Let them gently sauté Stirring regularly, without interrupting the cooking, until they begin to brown. The process is complete when the mixture appears soft and golden, with a sweet, toasted aroma, but no burnt patches.
Incorporate the flour
Add the onions to the 00 flour and mix it thoroughly in the butter and in the pan juices. Continue stirring until the mixture it takes on a uniform golden color: the flour must toast lightly and bind the seasoning, without forming lumps or darkening excessively.
Prepare the sauce
Pour a ladle of broth over the onions, then add salt, pepper, and chopped parsley. Stir to combine the flour with the liquid and bring the sauce to a boil. Wait for a clear, steady boil: this will ensure the sauce is well-combined before adding the kidney slices.
Cook the kidney
10 minAdd the kidney slices to the boiling sauce and lower the heatLet them cook slowly for ten minutes, stirring gently to distribute them in the sauce. The time is complete when the meat is cooked and enveloped in a hot, fragrant sauce, without prolonging the cooking time unnecessarily. on the heat.
Tighten and serve
Check the consistency of the sauce at the end of cooking. If it seems too thin, continue cooking for a few more minutes. over low heat, until it reaches a thickness sufficient to coat the slices. Serve the kidney greens immediately, piping hot and accompanied by its sauce.
Chef's Tips
The editorial staff recommends adding the kidney only when the sauce is already boiling: ten minutes over low heat they are enough to cook it without drying out the sauce too much.
Ingredients
- Ingredients for 4 people
- 2 veal kidneys 2 onions
- 1 pinch of 00 flour
- (1 tbsp) 1 tablespoon of parsley butter
- broth
- salt and pepper
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
⚠️ Automatic ingredient-based detection. Always check product labels.
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