Fegatelli di Maiale
Once a familiar sight at the winter pig slaughter, fegatelli are a rustic preparation that transforms fresh pork liver into something deeply savory and aromatic. Fresh bay leaves are tucked under a lacy sheet of caul fat, which both secures the herb and bastes the liver as it cooks. If you’re not keen on cooking liver, I insist you at least try it next time you’re in Rome, at Trattoria da Cesare al Casaletto.
8 ingredients
Prep: 40 mins
Cook: 10 mins
Fegatelli di Maiale
Ingredients (8)
Ingredients (8)
Instructions
Place the caul fat (5 oz) in a medium bowl with warm water to cover. Pour in the vinegar (2 Tbsp) and set aside for 30 minutes.
Season the liver (1 lb) all over with salt and pepper.
Drain the caul fat, pat it dry, and lay it out on a clean, dry work surface.
Place a bay leaf in the center of each piece, followed by the liver and another bay leaf.
Wrap the fat around the liver. Pat the outside dry with a paper towel.
Heat an oiled grill pan or skillet over high heat.
Grill the liver just until it is just cooked through, 2 to 3 minutes per side. The liver should still be rosy in the center.
Remove from the heat and allow the parcels to rest for 3 minutes.
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