Kidney Liver & Pancetta Brochettes Recipe




Kidney Liver & Pancetta Brochettes Ingredients

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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Kidney Liver & Pancetta Brochettes

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Kidney Liver & Pancetta Brochettes 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.

Serves: 8

 

 

 

 

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Kidney Liver & Pancetta Brochettes Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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