Kidney~ liver & pancetta brochettes
Yield: 8 Servings S
Ingredients:
- 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.
