The Italian word for liver is fegato, with the accent falling on the first syllable. In gastronomic usage, it usually refers to calf’s liver. When you say fegatelli, you are talking about pork livers, so delicious when wrapped in caul and bay leaves and grilled over charcoal. Wherever you see the word fegatini, it means chicken livers, as in this light and delectable soup where small young peas play their sweet counterpoint to the more piquant flavors of the livers.
It is most important not to overcook the livers, either when sautéing them or finishing them in the soup. They must remain pink within and tender throughout.
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