Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        veal kidneys
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           flour -- for dredging plus
   2      tablespoons   flour
   6      tablespoons   extra-virgin olive oil
   8                    garlic cloves -- thinly sliced
   1      medium        onion -- chopped 1/4" dice
   1      cup           dry sherry
   1      cup           tomato concasse
     1/2  cup           chicken stock
   1      teaspoon      dried oregano flakes
   1      pinch         nutmeg
                        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)