Preserved Pork Liver Bundles
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pork liver bundles (fegatelli)
- olive oil
- pepper
- salt
- caul fat (rete)
- melted lard (strutto)
- bay leaves or fennel seed
Instructions
- Season pork liver bundles with oil, pepper and salt, wrap each in caul fat, and cook on grill, spit or pan (optionally with bay leaf, or fennel seed in the seasoning).
- To preserve them for months: pack the cooked bundles into a pot and fill it with boiling melted lard.
- Remove and reheat as needed.