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1
Combine the kidneys with the milk in a large glass bowl.
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2
Add enough water to cover them completely and let sit for 1 hour.
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3
Drain, discarding the milk, and halve them lengthwise.
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4
Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes.
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5
In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally.
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6
Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely.
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7
Add the sherry to the pan and stir and scrape over the heat until it has reduced to 1/4 cup.
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8
In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent.
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9
Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma.
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10
Transfer the mixture to the pan that you cooked the kidneys in.
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11
Add the beef broth, bay leaf, parsley, and the remaining salt and pepper.
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12
Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened.
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13
Return the kidneys to the pan and cook for 2 minutes more.
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14
Discard the bay leaf and serve, accompanied by lemon wedges and fried spinach (recipe follows).
