Fegato alla Lodigiana

Name: Fegato alla Lodigiana (Veal Liver Wrapped in Prosciutto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1½ teaspoons fennel seeds; 18 thin slices prosciutto; 100 g unsalted butter; salt flakes; boiled baby potatoes, to serve; 18 x 60 g slices veal liver, brought to room temperature

Veal Liver Wrapped in Prosciutto

Preparation info

Serves
6

Difficulty
Easy

Appears in

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