1 stephen ceideburg
4 to 6 lamb kidneys
1/2 lb veal, lamb or other mild liver
2 or 3 slices pancetta, about 2 ounce, s
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 tbsp chopped fresh thyme leaves
A Recipe for
Kidney Liver & Pancetta Brochettes
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Cooking is like love. It should be entered into with abandon or not at all. |
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| ND Beef Council, billboard advertisement, 1990 |
This Recipe for Kidney Liver & Pancetta Brochettes is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Kidney Liver & Pancetta Brochettes from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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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.
Serves: 8
Kidney Liver & Pancetta Brochettes Recipe brought to you by Recipes To-Go