Alessandro Pavoni, Roberta Muir

Fegato alla Lodigiana

Veal Liver Wrapped in Prosciutto

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Lombardian Cookbook
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

My brother, Nicola, always refused to eat liver, but when our mother cooked it this way, wrapped in prosciutto and flavoured with fennel seeds, he loved it – though Mamma didn’t tell him it was liver until after he’d eaten it all! Ask your butcher to slice the liver for you.

Ingredients

  • 1½ teaspoons fennel seeds
  • 18 thin slices prosciutto
  • 18 x 60

Method

Toast the fennel seeds in a small dry heavy-based frying pan for 2 minutes or until aromatic. Using a pestle, crush lightly in a mortar. Preheat the oven to 200°C.

Lay the prosciutto slices out on a clean, dry workbench, then place a slice of liver on top of each one. Sprinkle