Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

Wildboar Kidney in Velvet Sauce - Rognoni di Cinghiale

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

Yes, I use the animals internal organs (offal) to make some delicious recipes. I do that to respect the animal, to me it is extremely important do not waste any edible part of the body, remember that we kill the animals and also the plants which are our food.

I inform you that in this post there are bloody photos related to the preparation of this recipe: if you are sensitive to blood please don’t go further.

The kidney must be washed in cold fresh running water, then I make an herbs seasoning to expel bad smell and make the meat tasty and ready to cook.

 

 

In the picture are many kidneys belonging to different wild-boars taken down in a big game. I want to say that I support the hunters only when the animals will become food and the hunters respect the law and follow the regulation of the country where the hunting is carried out. I hate those hunters whom kill the animals leaving the corpse in the wild and this only to shot pictures to show to friends: this is not educative and it is a damage to the nature. Each wild animal is a pulse of the nature heart and we must respect all of them, even though we take their life to feed us.

 

 

 

 

 

Garlic, laurel, lemon and white wine are the main ingredients of a marinade I use for the kidneys, please refer to category “preparations” keep for 12-24 hours under this seasoning in the fridge.

 

 

 

 

 

 

 

 

You can see that I put in the same seasoning different parts of the body together

 

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

 

 

 

 

We will prepare the “soffritto” using carrots (2 or 3), garlic (3-4 cloves) , sage (3-6 leaves), onion (1 small), laurel (2-3 leaves) and other herbs such as thyme & rosemary.
 

 

 

 

 

 

 

Cut the carrots small.

 

 

 

 

 

 

 

 

 

 

Carrots go as first to fry in extra virgin olive oil (half glass) and butter (2 oz/ 50 gr)

 

 

 

 

 

 

 

Preparing Rosemary and garlic

 

 

 

 

 

 

 

 

 

 

Chopping them.

 

 

 

 

 

 

 

Chop the sage too, separate and discard the stems of  rosemary and sage.

 

 

 

 

 

 

 

 

Some details.

 

 

 

 

 

 

 

 

 

 

 

Details.

 

 

 

 

 

 

 

 

Drop in the pot where the carrots are frying.

In Italy we call “trito” or “battuto” the chopped vegetables used to make the “sofffritto”.

The word “trito” means chopped, in old time this was done with the “mezzaluna” which is a curved knife with two handles, one on each side of the blade.

The word “battuto” means hit, because you chop with a sharpen knife hitting the vegetables.

 

 

 

Let the “trito” fry for few minutes, be careful to not burn the garlic.

 

 

 

 

 

 

 

 

 

 

As the “trito” fades add two or three leaves of laurel.

 

 

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

 

 

 

Take the kidneys from their seasoning and cut them in cubes: you could leave whole the small ones, if you like.

 

 

 

 

 

 

 

 

 

Add the kidneys to your soffritto.

 

 

 

 

 

 

 

 

 

 

 

Cook 6-7  minutes to roast the kidneys, then add 1-2 pinches of marine salt (the quantity depends of how many kidneys you are cooking, I remind you to check always the salinity before the end. Stir well adding half-glass of white wine, too. Keep cooking another 6-7 minutes.

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

 

 

 

 

As the kidneys are almost cooked (12-15 minutes) you can add half glass of brandy or rum (this here is Italian brandy).

 

 

 

 

 

 

 

 

 

Add to the kidneys and stir well leaving the alcohol to evaporate.

 

 

 

 

 

 

 

 

 

 

 

We can remove the big laurel leaves: you will see the sauce created.

 

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

 

 

 

By now the sauce should be watery: if it is too dry (this could happen if the fire is too strong) add another half glass of white wine (only if needed).

A bunch of flour is added and immediately stirred to make velvety the sauce.

 

 

 

 

 

 

 

You have to spread the flour all around, with kindness.

 

 

 

 

 

 

 

 

 

 

 

Stir well, you should leave the sauce to boil.

 

 

 

 

 

 

 

 

 

 

 

It is ready! Buon appetito !!!

 

 

 

 

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Wildboar Kidney in Velveted Sauce – Rognoni di Cinghiale – Aldentekitchen

 

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