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Kidney Liver and Pancetta Brochettes

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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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