The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Kidneys (Rognone)


4 small kidneys (one per head)
70 g extra virgin olive oil
Half a lemon
1 small tuft of minced parsley
Salt and pepper
1 tbs. wine vinegar

Put the kidneys, sliced in half, lengthways on a grill, and let them bleed. When this has been done wash them under hot water with a bit of vinegar to deep clean them.  Dry them, add salt and pepper and a drop of oil, and put them on the grill again, turning them over often. After about twenty minutes place them on a plate with more oil, lemon juice and a lot of parsley.

Related to: Secound courses