Rognons Turbigo
Rognons Turbigo

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rognons turbigo. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This is a diet version of a French classic, Rognons Turbigo (Kidney Turbigo). First cooked by french chefs for Napoleon III after the battle of Turbigo in northern Italy it was later introduced to Parisian diners by a brasserie on the Rue de Turbigo. The richness of the kidneys makes it perfect accompaniment to either rice or potato or. 'Rognons Turbigo', for that is their given name, are thought to have originated in a brasserie on the Rue de Turbigo in Paris, which was named after a famous battle in the town of Turbigo, close to Milan. The ingredients certainly don't strike one as Italian in origin, so it's presumed that it was just the work of an enterprising chef in one of the many 'bouchons' in the Troisième.

Rognons Turbigo is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Rognons Turbigo is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook rognons turbigo using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rognons Turbigo:
  1. Take 300 g lambs kidneys (skinned) / 10 oz.
  2. Make ready 400 g Pickling onions / 14 oz. (12–18)
  3. Prepare 150 g sausages low fat (chicken or <3% fat pork chipolatas) / 5 oz.
  4. Take 250 g button mushrooms (quartered) / 9 oz.
  5. Prepare 225 ml stock strong brown (hot) / 7½ oz.
  6. Make ready 1 tablespoon tomato puree
  7. Get 1 tablespoon sherry vinegar
  8. Take 2 teaspoons aspartame
  9. Get 1 bay leaf
  10. Take 1 teaspoon parsley
  11. Make ready 1 teaspoon black pepper (Ground)
  12. Get 2 teaspoons onion powder
  13. Make ready 1 tablespoon cornstarch (or corn flour)
  14. Make ready Spray2Cook” (a word used to describe
  15. Make ready low-cal. non-stick cook’s oil spray

Deglaze the pan with white wine, reduce and add the necessary amount of tomato-flavoured Sauce Demi-glace. This recipe is in Main course from our collection of French Large pot. We think this recipe is Medium Difficulty to complete. If you like this, you might also like: Chicken Veronique; French onion soup; Budget Beef Bourguignon; Classic.

Instructions to make Rognons Turbigo:
  1. Cut the kidneys in half lengthways and core. Ensure all of the diaphragm and medulla (white piping!) is removed. Sacrifice meat rather than leave any behind.
  2. Microwave the onions for 4 minutes.
  3. Heat a deep (lidded) frying pan, spray with Spray2Cook and brown the kidneys all over then set aside.
  4. Spray the pan again and brown the sausages all over before setting aside with the kidneys.
  5. Turn the heat down and add the onions and the mushrooms and continue to cook. Cut the kidneys and sausages into small pieces and add to the pan. Add the stock and rest of the ingredients other than the cornstarch and aspartame.
  6. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring all to the boil then simmer gently (with the lid on) for 20-25 minutes.
  7. Mix in the Aspartame and then remove the bay leaf and serve with any of the options listed above.

We think this recipe is Medium Difficulty to complete. If you like this, you might also like: Chicken Veronique; French onion soup; Budget Beef Bourguignon; Classic. Placement map: where this dish appears on the page. More information on "Rognons Turbigo": Images NYPL Digital Gallery, Flickr, Google Images. Books etc NYPL Catalog, Hathi Trust.

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