Rinones With Sherry - (Kidneys)

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 1/2 pounds veal kidneys
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup flour -- for dredging plus
2 tablespoons flour
6 tablespoons extra-virgin olive oil
8 cloves garlic -- thinly sliced
1 medium onion -- chopped 1/4 inch dice
1 cup dry sherry
1 cup tomato concasse
1/2 cup chicken stock
1 teaspoon dried oregano flakes
1 dash nutmeg
4 slices grilled bread slices -- for serving
 

Preparation:

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 sauté pan until smoking. Add kidneys and, moving kidneys quickly, back and forth, sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10)