Kidney liver and pancetta brochettes

8 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
4 To 6 lamb kidneys
½ pounds Veal, lamb or other mild liver
2 Or 3 slices pancetta, about 2 ounces
½ teaspoon Salt
1 teaspoon Freshly ground black pepper
2 tablespoons Olive oil
1 tablespoon Chopped fresh thyme leaves

Directions

The liver remains pink on the inside, the kidney is tender and sweet, and the pancetta bathes both with its earthy salt taste.

Cut the kidneys into1/2-inch or slightly larger pieces, discarding the core. Cut the liver and pancetta into ½-inch pieces. Thread onto skewers, alternating kidney, pancetta and liver. Put the skewers in a shallow glass baking dish and sprink- le with the salt, pepper, olive oil and thyme.

Grill over medium heat 2 to 3 minutes on each side. Do not overcook.

Makes six 8-inch brochettes.

PER BROCHETTE: 200 calories, 24 g protein,2 g carbohydrate, 10 g fat (3 g saturated), 317 mg cholesterol, 363 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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