Garfagnana-style pork liver recipe


  • Yield: 4 Servings


  • 1 pound pork liver
  • 8 ounces pork stomach lining, soaked in water
  • 1 clove garlic
  • 4 sage leaves
  • 3 tablespoons bread crumbs
  • 1 teaspoon fennel seeds, ground
  • Bay leaves
  • ΒΌ cup white wine
  • Olive oil
  • Salt and freshly ground pepper
How to Make It
  1. Finely chop the garlic and sage, mix with the ground fennel seeds and bread crumbs, and season with salt and pepper.
  2. Chop the liver into big chunks, and dredge in the seasoning.
  3. Wrap each liver chunk with the stomach lining, and thread through skewers (preferably rosemary sprigs), alternating the liver with bay leaves.
  4. In a skillet, warm 5 tablespoons of olive oil. Add the liver skewers and cook on both sides for about 15 minutes. Deglaze with the wine, and cook until the wine reduces. Serve hot.
  5. Cooked white beans, pureed with a bit of olive oil and some of the cooking juices from the liver, as well as some turnips cooked in the liver sauce, make great side dishes.

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