Instructions: Cut kidneys in half and remove fatty nerve piece. Place in ice water for 2 hours to remove blood. Drain and pat dry. Season with salt and pepper and dredge in flour. Heat oil in a 12- to 14-inch saute pan until smoking. Add kidneys and, moving kidneys quickly, back and forth, saute until golden brown, about 6 to 7 minutes. Remove to plate with slotted spoon and add garlic, onion and 2 tablespoons flour and cook until softened and golden brown, about 8 to 10 minutes. Add sherry, tomato concasse, chicken stock, dried oregano and nutmeg and bring to a boil. Reduce by half. Return kidneys to pan, bring to boil and simmer 5 minutes. Check for seasoning and serve in a bowl with grilled bread.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.