Grilled Veal Kidneys With Sage and Pancetta

Name: Grilled Veal Kidneys With Sage and Pancetta
Prep time: 30 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 veal kidneys; About 20 sage leaves; 1/2 pound pancetta, thinly sliced; Coarse salt and freshly ground pepper

By Moira Hodgson

Updated Oct. 11, 2023

Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Ways to Enliven the Home Barbecue

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Soak about 10 small wooden skewers in water for 30 minutes. Preheat broiler.
Step 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.
Step 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.

Tip

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.