Grilled Veal Kidneys With Sage and Pancetta

Ingredients

• 4 veal kidneys
• About 20 sage leaves
• ½ pound pancetta, thinly sliced
• Coarse salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    356 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 25 grams protein; 448 milligrams cholesterol; 576 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Soak about 10 small wooden skewers in water for 30 minutes. Preheat broiler.
2. Trim the fat and filament from the kidneys and cut them in pieces about one-inch thick. Place the sage leaves on top of the kidneys, wrap in a slice of pancetta and thread on a skewer. Continue this way until you have threaded all the kidneys on skewers. There should be two small skewers a person.
3. Broil the kidneys about six inches from the heat until they are cooked to desired doneness. Do not overcook or they will be tough. They are at their best when pink in the middle. Add salt and pepper to taste.

• This is good with grilled polenta, made according to package instructions. Pour onto square pan and cool. Cut into pieces three inches long and two inches wide and brush with olive oil. Broil until lightly browned and crisp. Do not turn over.