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Ingredientes
- 4 x To 6 lamb kidneys
- 1/2 lb Veal, lamb or possibly other mild liver
- 2 x Or possibly 3 slices pancetta, about 2 ounces
- 1/2 tsp Salt
- 1 tsp Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced fresh thyme leaves
Direcciones
- 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 possibly slightly larger pcs, discarding the core. Cut the liver and pancetta into 1/2-inch pcs. Thread onto skewers, alternating kidney, pancetta and liver. Put the skewers in a shallow glass baking dish and sprink- le with the salt, pepper, extra virgin olive oil and thyme.
- Grill over medium heat 2 to 3 min on each side. Don't overcook.
- Makes six 8-inch brochettes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 68 | 50% |
| Total Fat 7.62g | 10% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 910mg | 38% |
| Potassium 248mg | 7% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 14.73g | 24% |
