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How to make Riñones al Vino
Learn what makes Riñones al Vino special, cook the free ComidaTime recipe, then keep cooking from Authentic Argentine Cuisine.
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Riñones al vino are kidneys sautéed and finished with red wine, a picada or a small plate after the grill has started. They should smell clean, not of the farmyard.
Riñones al Vino is a beloved Argentinian dish, often enjoyed as a picada, a small plate typically served after the grill has started. This dish makes its appearance at asados, where the sizzle of the grill meets the inviting aroma of sautéed kidneys. It's a culinary nod to the resourcefulness and creativity of Argentinian cooks, transforming humble ingredients into something truly special. When prepared correctly, Riñones al Vino should present a clean, earthy aroma, free from any farmyard scent. The tender kidneys absorb the richness of red wine, blending seamlessly with the sweetness of sautéed onions and a sprinkle of fresh parsley. This combination results in a dish that's savory yet refined, a perfect companion to the robust flavors of the grill.
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