Kidney Liver & Pancetta Brochettes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4: To 6 lamb kidneys,
1/2 lbs: Veal, lamb or other mild liver
2: Or 3 slices pancetta, about 2 ounces
1/2 tsp: Salt,
1 tsp: Freshly ground black pepper,
2 tbsp: Olive oil,
1 tbsp: Chopped fresh thyme leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp