Fegatelli Di Maiale Alla Toscana, Pork Liver Kebabs

This recipe comes from the hidden Garfagnana in the northwest of Tuscany, where the Apuan Alps are separated from the Apennines by the river Serchio. In dialect they are called : fegatelli del mi pa.

It shows the sensitivity to flavors with which the peasant inhabitants there handle their food. In fact, the skewers for our pork livers are made from laurel branches. And so that the fine flavor reaches the meat, the fragrant wood is debarked before use.

Rinse the pork liver and remove the white vessels. Divide into square cubes. On a work board, crush the fennel seeds, then mix them with white bread crumbs and Parmesan cheese. Roll the liver cubes in it and wrap them in square pieces of the softened pork net. On each skewer, place a liver cube, a bay leaf, a slice of bread and so on. Arrange in rows. Cook over the chestnut grill or possibly over the vine wood grill until crispy.

The slightly fatty pork netting prevents the liver pieces from drying out, and the bread slices soak up the delicious gravy. The meat and the dish are thus already combined on a skewer.

The pronounced spicy character of fennel, loorbeer and parmesan calls for a strong red wine with body.

Our tip: Use your favorite red wine for cooking!

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