| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Lamb, Ceideburg | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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