Fegatelli di maiale all’allow

Name: Fegatelli di maiale all’allow (Pork liver with bay leaves)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 12 fresh bay leaves; 2½ tablespoons (40 g) lard; salt; pepper; 1 pound (500 g) pork liver; 11 ounces (300 g) pork caul fat

Pork liver with bay leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

11 ounces (300 g) pork caul fat
1 pound (500

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Soak the caul fat in cold water to cover for 10 to 15 minutes, or until softened. Cut into squares about 6 inches (15 cm) on a side. You should have 12