Fegatelli di Maiale

Name: Fegatelli di Maiale (Tuscan pork liver bruschettes)
Yield: 4
Cuisine: Italian
Ingredients: salt & pepper; salt & pepper; handful fresh sage or bay leaves; handful fresh sage or bay leaves; 1 lb 2 oz/500 g pork liver; 4 aromatic twigs (ie; bay, rosemary etc,) from which the leaves have been stripped; 4 tbsp breadcrumbs or 4 pieces bread, cut in chunks; 1 tbsp fennel seeds; olive oil; 4 tbsp breadcrumbs or 4 pieces bread, cut in chunks; about 1 lb/450 g caul fat* or bacon; about 1 lb/450 g caul fat* or bacon; 4 aromatic twigs (ie; bay, rosemary etc,) from which the leaves have been stripped; 4 aromatic twigs (ie; bay, rosemary etc,) from which the leaves have been stripped

Tuscan pork liver bruschettes

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

A classic Tuscan dish cooked either in a frying pan or grilled, as in these two recipes, over charcoal. At Fedino’s they vary the recipe slightly by chopping & pre-cooking the liver before grilling, which guarantees its tenderness - this is given as the second version of the recipe.

Ingredients

4 aromatic twigs (ie; bay, rosemary etc,) from which the leaves have been stripped
1 lb 2 oz/

Europe
Italy
Main course
Starter
Mediterranean
Tuscany

Method

Method I

Crush the fennel seeds in a mortar with the salt & pepper. Soak the caul fat in water to soften. Cut into squares approximately 4 x 4 in/10 x 10 cm. Cut the liver into bite size chun