Pork livers

Ingredients for 4 people:

Fegatelli di maiale
  • 500 grs pork livers
  • Pork caul
  • 250 grs pork fat
  • bay leaves
  • fennel
  • breadcrumbs
  • salt
  • pepper
  • olive oil


Cut pork livers into pieces and scald in boiling water for 3 minutes to strengthen its sides and make meat more succulent inside at the end of cooking. Drain pieces and season in a bowl with fennel, salt and pepper. Then wrap every piece of liver in pork caul, which has been previously rinsed with water and vinegar. Use skewers or bay tree twigs to form a spit alternating every liver with a bay leaf.

Dice pork fat and let cook for a few minutes in a frying pan with salt, pepper and dried fennel. Place livers on a baking pan, sprinkle with breadcrumbs and baste with diced pork fat. Put into the oven and cook for one hour at 180°C, occasionally brushing with fat. Now livers will be ready, but we recommend you to open one of them to check if they need to be cooked more time.