Name: Fegatelli alla Cortonese con Funghi (Pig’s Liver Cortona-Style with Mushrooms)
Yield: Serves 8
Cuisine: Italian
Ingredients: 100 ml water; 4 tbsp fresh breadcrumbs; 8 medium slices pig’s liver, about 650g in total; salt and pepper; 100 g caul fat (ask your butcher); 8 short twigs of bay leaves; 600 g firm, fresh ceps, cleaned; 1 tbsp fennel seeds; chopped nepitella or wild mint, to serve; 6 tbsp olive oil; 2 garlic cloves, crushed

Preparation info

Serves
8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Cortona is a lovely medieval town in the south of the province of Arezzo. It is of Etruscan origin, and the Cortonese keep gastronomy on top of the local agenda with plenty of food festivals. For this local dish, slices of pig’s liver are wrapped in caul fat and baked with fennel and bay flavours, then served with garlicky mushrooms.”