Grilled Veal Kidneys With Sage and Pancetta

• 4 veal kidneys
• About 20 sage leaves
• 1/2 pound pancetta, thinly sliced
• Coarse salt and freshly ground pepper

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

veal kidneys, sage, pancetta, salt

Taken from cooking.nytimes.com/recipes/3465 (may not work)