Grilled Veal Kidneys With Sage and Pancetta

1. 1

   Soak about 10 small wooden skewers in water for 30 minutes.

2. 2

   Preheat broiler.

3. 3

   Trim the fat and filament from the kidneys and cut them in pieces about one-inch thick.

4. 4

   Place the sage leaves on top of the kidneys, wrap in a slice of pancetta and thread on a skewer.

5. 5

   Continue this way until you have threaded all the kidneys on skewers.

6. 6

   There should be two small skewers a person.

7. 7

   Broil the kidneys about six inches from the heat until they are cooked to desired doneness.

8. 8

   Do not overcook or they will be tough.

9. 9

   They are at their best when pink in the middle.

10. 10

    Add salt and pepper to taste.

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