Fegatelli alla Cortonese con Funghi

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

Pig’s Liver Cortona-Style with Mushrooms

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.”

Ingredients

100 g caul fat (ask your butcher)
8 medium slices pig’s liver, about 650g in total
salt and pepper

Europe
Italy
Cortona
Arezzo
Main course

Method

Preheat the oven to 200°C/Gas 6. Put the caul fat in slightly warm water to become soft, then remove and cut into eight 15cm square pieces.

Season each slice of liver with salt and pepper, then sprinkle with the breadcrumbs and fennel seeds, and roll up. Wrap each roll in a pie