Kidneys in Italian Sauce
Discover an elegant and robust dish with this recipe for Kidneys in Italian Sauce, a flavorful combination of tender veal or lamb kidneys simmered in a rich tomato-based sauce infused with garlic, onion, and aromatic Italian herbs. Lightly seared for a golden exterior, the kidneys are then nestled into a hearty sauce made vibrant with crushed tomatoes, a splash of dry white wine, and a touch of heat from optional chili flakes. This dish is finished with fresh parsley for a burst of freshness and pairs beautifully with crusty bread, al dente pasta, or fluffy rice. Perfect for adventurous home cooks looking to explore bold, rustic flavors, this Italian-inspired dish promises a satisfying and sophisticated dining experience in just under an hour.
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Recipe Information
Ingredients
- 500 grams kidneys (veal or lamb, cleaned and trimmed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 400 grams crushed tomatoes (canned or fresh)
- 100 milliliters dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Begin by cleaning the kidneys thoroughly. Slice them in half lengthwise and remove any connective tissue or fat. Rinse well under cold water. Pat dry with paper towels.
Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter with 1 tablespoon of olive oil.
Once the butter is sizzling, add the kidneys to the pan and sear them for 2-3 minutes on each side until browned. Remove the kidneys from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet along with the chopped onion. Cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, chili flakes (if using), salt, and black pepper. Mix well to combine.
Return the kidneys to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes to allow the kidneys to cook through and the flavors to meld.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot with crusty bread, pasta, or rice.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1941 mg | 647% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.5 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
