Pig's liver Tuscan style (Fegatelli alla Toscana) from Italian Regional Cooking by Ada Boni

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on October 13, 2013

    This. Is. Amazing. If you fear cooking pig's liver, try this preparation. It will convert the unbelievers. My one note is that I did not have the caul fat called for, so I instead wrapped the liver sliced with some thin-sliced fatty bacon (from the same pig my liver came from). This meshed with a similar preparation I read in a different Italian cookbook, so I figured I would be ok. It totally was. Loved the note that the fennel seeds added, but do not over-season with them - a little goes a long way.

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