TUSCAN COOKING

Typical Recipes, Second courses:

Florentine-style kebabs

PREPARATION:

The skewered meat includes small game birds, especially skylarks and thrush, pork loin cut into pieces, small pieces of pork liver rolled in salt and pepper and then wrapped in casing, a few sausages, and chunks cut from the soft part of stale Tuscan bread. The birds should be plucked and passed over a flame, drawn and washed and then stuffed with a slice of bacon and a fresh sage leaf stuck under the wings. If you like, warp a slice of bacon around them. Thread the liver and pork loin pieces.   Birds and sausages should be fewer than the other ingredients; just a couple per skewer are sufficient. Here and there add a bay leaf. Now put the skewers on the spit over a wood fire and brush from time to time with oil. Add salt and pepper halfway through the cooking. To cook in an oven, prepare the skewers as described and arrange them side by side on a lightly oiled roasting pan. Halfway through the cooking, add salt and pepper and turn them. 1h30min.