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Pork liver parcels (Fegatelli di maiale) from Florentine: The True Cuisine of Florence (page 192) by Emiko Davies

  • fennel seeds
  • breadcrumbs
  • vinegar
  • caul fat
  • pork livers
  • fresh bay leaves
  • wild fennel seed heads
  • wild fennel stalks

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Notes about this recipe

  • Eat Your Books

    Can substitute sage for fresh bay leaves, and bayleaf stalks or toothpicks for wild fennel stalks.

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