On the fresh meats counter we stocked up on the essentials - veal escallops, veal kidney and whole quail - not exactly what you find in the local supermarket back at home.
It had been a while since I had cooked veal kidneys - lambs or pigs (which, having a stronger flavour is preferable I think to lamb, and more economical) being the more usual choice.
The preparation is the same. You just need to cut them through the middle laterally, then snip out the main veins which you can do with scissors - especially with veal kidney as they are so large.
I then fried them in olive oil (when you’re in Italy it’s the only thing to use) about 5 minutes either side till just cooked in the middle (if cooking for high risk groups I.e. children or pregnant women ensure they are cooked through) then rested. Meanwhile, without my normal stock of ingredients I have back in my own kitchen, I made a sauce from sautéing the oyster mushrooms, then deglazing the pan with red wine - and when this was reduced adding a little butter. Just before serving I added a little chopped rocket - using it as a herb.
Roasted squash and gnocchi finished off the dish.