Recipe: Kidney Stew (Rognone in Umido, Italian)

KIDNEY STEW

Serve on platter of boiled white rice seasoned with butter

800 g (about 1 lb 11 oz) veal kidney
1 tablespoon Distilled White vinegar
4 ripe tomatoes, peeled, seeded, chopped
1 bunch of parsley, chopped
1 carrot, diced
1 stalk celery, diced
1 onion, sliced thin, rings separated
2 tablespoons extra virgin olive oil
50 g (about 3.5 tbsp) butter, melted
1 tablespoon flour
1/2 cup white wine
salt and ground black pepper to taste

Wash the kidney, clean and leave to soak for 30 minutes covered in water with 1 tablespoon of vinegar. After soaking, rinse and slice kidney in 1/2-inch slices.

Wash the tomatoes, remove peel, remove the seeds and chop. Wash and chop the parsley, dice the carrots and dice the celery. Finely slice the onion and separate the sliced rings.

In a large saute pan, saute and brown the sliced kidney in very hot olive oil, stirring occasionally.

Add the sliced onions and cut up parsley, carrots and celery. Allow to brown about 5 minutes, stirring occasionally.

Add the tomatoes and saute for 5 minutes.

Stir in the melted butter and flour and stir in wine. Add salt and pepper to taste and simmer for 10 minutes on low heat.

Serve sauted kidneys, vegetables and sauce on a bed of rice that has been seasoned with butter.

Source: Google translation from Italian to English from the Italian website, DonnaModerna.com