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.
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.
Source from luhu.jp