Rognone in umido

chef_fede

Preparation time

4 ore

Difficulty

Media

Cooking time

30 minuti

Servings

2

Extra time

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Modifica personale del classico rognone in umido

Ingredients

• Beef kidney
  400 g
• Granulated sugar
  1 tablespoon
• Golden onion
  1 u (150 g)
• Red wine vinegar
  to taste
• Tomato paste
  to taste

Procedure

0. After cleaning and soaking the kidney for 4 hours in water and vinegar, I moved on to preparing it.

1. Initially I gave it a quick browning in a hot pan with a drizzle of oil, as soon as its first broth was produced, I removed it and threw away the water created, this step is essential to remove bitterness from the kidney.

2. I then cut it into small pieces and browned the julienned onion in the same pan with some oil.

3. As soon as it started to brown I added the kidney, it must be cooked over a very high heat to avoid too much humidity and to ensure a good browning.

4. After that I salted it, blended it with red wine, added sugar and tomato paste.

5. As soon as the alcohol from the wine evaporated, I lowered the heat and covered it, leaving it to cook for 20 minutes.

6. Finally I served it with Japanese-style white rice which requires the addition of rice vinegar, personally I find that it gives it the right contrast.

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Creation date Jul 20, 2024

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