| 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
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