Skewered Rabbit Kidneys, Flat Pancetta, and Aji Amarillo Vinaigrette

Adapted by StarChefs.com
October 2014
Yield: 4 servings

INGREDIENTS:

wooden skewers
20 rabbit kidneys, sinew and fat removed
salt
black pepper
20 thin slices flat pancetta
3 aji amarillo chiles
1 cup cider vinegar
2 tablespoons olive oil
12 fried parsley sprigs

METHOD:

Soak wooden skewers in water for 24 hours. Prepare and heat grill. Lightly season kidneys with salt and pepper. Tightly wrap pancetta around kidneys. Skewer wrapped kidneys, 5 per skewer. In a blender, purée chiles, vinegar, and oil, seasoning with salt. Grill skewers 2 minutes per side. Transfer directly to serving plate. Finish with aji amarillo vinaigrette, salt, pepper, and parsley.

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