The Art of Cookery: Liver skewers - Italian Liver skewers from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


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Fegatelli
(Liver skewers)
  • Preparation time: 30 minutes.
  • Cooking time: 30 minutes.
  • 900g pig's liver.
  • A piece of stomach lining.
  • Bay leaves.
  • Bread.
  • Salt.

 
Cut the liver into large cubes (about 3 cm square). Soak the stomach lining and then cut into 10 cm squares. Wrap each piece of liver with the lining. Thread on to a steel skewer, alternating with a bay leaf and a cube of bread. Roast on a spit over a wood fire or in the oven, or put in a rectangular aluminium pan and brown well on all sides, turning occasionally. Cook until the liver is tender, testing with a wooden toothpick. The pieces of liver could also be alternated with diced chicken or turkey breast or pork loin and sausages.
 
Apicius wrote: "Wrap with the lining of the stomach and roast on a gridiron: serve". Bartolomeo Sacchi suggested, "Take some pig's liverLiver skewerssprinkle with salt, fennel seeds, and powdered, sweet spicesLiver skewers".

 
 
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