Yield: 8 Servings
|\N \N||Stephen Ceideburg|
|4 \N||To 6 lamb kidneys|
|½ pounds||Veal, lamb or other mild liver|
|2 \N||Or 3 slices pancetta, about 2 ounces|
|1 teaspoon||Freshly ground black pepper|
|2 tablespoons||Olive oil|
|1 tablespoon||Chopped fresh thyme leaves|
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