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How to make the fegatelli di maiale allo spiedo: Clean the liver, remove skin and cut into 1 oz. pieces. Place the caul fat in water
for about one hour so that it will soften. Then, cut into 5-in. x 3-in.
rectangles. Wrap each piece of liver in the caul fat with a laurel leaf.
Bring the olive oil to high heat and fry the livers so they become browned
on all sides. Remove from pan and serve the fegatelli di maiale
allo spiedo immediately.
Recipe courtesy of The Italian Trade Commission.
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