Kidney liver & 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