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Fegatelli di maiale in teglia

(Pieces of pork's liver cooked in a tin)

Take a young pork's liver and its net as the latter serves to let the liver tender. Cut the liver in small pieces, dress them with salt, pepper and wild fennel seeds and fold every piece in the net. Put them in a tin with few oil and cook them in hot oven for about 30 minutes. They should be eaten very hot.

"Fegatelli" were used with birds to prepare excellent "schiodinate" (meat on a spit) and this particular course represented the pride of our small restaurants.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

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