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Kidney, Liver & Pancetta Brochettes

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


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.





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