Free Recipe Kidney Liver and Pancetta Brochettes

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Kidney Liver and Pancetta Brochettes Recipe

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

Kidney Liver and Pancetta Brochettes Preparation

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

Cooking Temperature:

Recipe Serves: 8

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