Fried Pork Liver
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pork liver
- pork pancreas (stomachino / 'liver sweetbread')
- virgin lard
- salt
- pepper
- lemon
Instructions
- Slice the liver thin (flour it first if you like) and cut the pork pancreas (stomachino) into small pieces.
- Fry both in virgin lard.
- Lift out with some of the fat, season with salt and pepper, and squeeze lemon over while hot.