Side Pannel
Kidney Liver and Pancetta Brochettes
Kidney Liver and Pancetta Brochettes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Italian
Ingredients List
- 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
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.
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.
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