CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Italian |
Ceideburg, Italian, Lamb |
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 |
t |
Salt |
1 |
t |
Freshly ground black pepper |
2 |
T |
Olive oil |
1 |
T |
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
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”