374. Pane di Fegato

Liver Loaf

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is one of the best cold dishes I know. Its delicate flavor makes it worthy of any table.

Ingredients

  • 500 grams (about 1 pound) of milk-fed calf’s liver
  • 70 grams (about 2-⅓

Method

Cut the calf’s liver into thin slices and cut the chicken livers in half. Toss both into a pan with the bay leaf and half the butter. When the liver has absorbed the fat, add the other half of the butter and season with salt and pepper. Then add the Marsala wine, and cook over a high flame for four or five minutes (so that the liver will stay tender). Then strain the liver from the liquid and p