| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Meats |
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
To 6 lamb kidneys |
| 1/2 |
lb |
Veal, lamb or other mild liver |
| 2 |
|
Or 3 slices pancetta, about 2 ounces |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh thyme leaves |
INSTRUCTIONS
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 1/2-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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