Kidneys sauté Turbigo

This was a recipe I cooked at the Cordon Bleu school where I trained. It is old-fashioned and not yet retro, but my father thought it was delicious and I agree with him. There is something utterly decadent about the flavours here. Turbigo, by the way, is in the Milan region of Italy. To my knowledge they do not have any other gastronomic delights named after them, but this I think is quite accolade enough.