Rognone Al Marsala


1 lb. calf’s kidneys
One tbs. dry Marsala
3 oz. butter
parsley, chopped
One tbs. flour
3/4 cup broth

How to make the  Rognone Al MarsalaKidney with Marsala:

Melt 1 1/2 oz. butter in a saucepan. Add the 1/4-in—sliced kidneys for 2 mins. Remove kidneys and set aside.

In a casserole wide enough to accommodate the kidneys in one layer, prepare a sauce with the remaining butter and flour. When it begins to color, add the broth. Reduce for 1 minute and add kidneys and Marsala. Cook for 2 mins. on lively flame. Remove and add chopped parsley. Serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at