Fegatelli

Fegatelli consist of pork liver cut into pieces of about 5 cm, seasoned with salt and pepper and wrapped in pork caul.

They are usually cooked over hot coals on a skewer, with a bay leaf placed between the pieces, or on a grill.

As you can see in the photograph accompanying this recipe, fegatelli can also be cooked on a meat grill placed over the embers.

Fegatelli

Recipe by Walter

0.0 from 0 votes

Course: Secondi, Secondi di carneCuisine: Umbria, ItaliaDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

30

minutes

Tempo di cottura

40

minutes

Calorie

402

kcal

Fegatelli are made from pork liver cut into pieces of about 5 cm, seasoned with salt and pepper and wrapped in pork caul.
They are usually cooked over hot coals on a skewer, with a bay leaf placed between the pieces, or on a grill.

Ingredienti

• 3hg of pork liver

• pork tripe

• laurel

• salt

• pepper

Preparazione

• Cut the liver into pieces, each about 5 cm on a side.
• Season the pieces of liver with salt and pepper.
• Wrap each piece of liver in pork caul.
• Cook on a spit, separating the livers with a bay leaf, or cook on the grill as shown in the photograph.

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