Tuscan Pork Liver Wraps | Fegatelli Recipe
Savor the traditional Tuscan flavors with Fegatelli all’Aretina. These succulent bites of pork liver are like little flavor bombs.
Equipment
- Large skillet or frying pan
- Mixing bowl
- Toothpicks or skewers
Ingredients
- 1 lb Pork liver thinly sliced
- 1 piece Pork net (peritoneum)
- ½ cup Lard or bacon cubes (optional)
- 1 tablespoon Fennel seeds
- as needed Bay leaves (optional)
- ½ cup White wine
- Olive oil or lard for cooking
Instructions
- Prepare the Liver: Season pork liver slices with salt, pepper, and fennel seeds. Optionally, wrap each slice around a cube of lard or bacon for extra flavor.
- Soak the Net: Soak the pork net in warm water and white wine for 30 minutes.
- Wrap and Secure: Wrap each liver slice in a bay leaf (if using) and place it in the pork net. Secure the net with toothpicks or skewers.
- Cook the Liver: Heat olive oil or lard in a skillet. Add the wrapped liver and cook, turning frequently, until the net starts to melt and the liver is no longer bloody when checked with a toothpick.
- Serve Hot: Serve the Fegatelli hot, ensuring they are tender and not overcooked.
Notes
- The pork net, also known as peritoneum, can be found at local butchers.
- Adjust the seasoning and herbs according to your taste.
- Be careful not to overcook the liver to maintain its tenderness.