Kidney Liver & Pancetta Brochettes
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Kidney Liver & Pancetta Brochettes
Last updated 6/12/2012 12:46:12 AM. Recipe ID 6368. Report a problem with this recipe.
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      Title: Kidney liver & pancetta brochettes
 Categories: Italian, Meats
      Yield: 8 Servings
           Stephen Ceideburg
      4    To 6 lamb kidneys
    1/2 lb Veal, lamb or other mild
      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
  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,
  Posted by Stephen Ceideburg

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Recipe ID 6368 (Apr 03, 2005)

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