Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 1 pound pork liver
- 3/4 pound lace fat (get this from an Italian or oriental butcher) -- the mesh shouldn't bee too coarse, if possible
- 1/2 cup grated Parmigiano or more to taste
- 1/4 cup fennel seeds
- About 30 fresh sage leaves
- 2-3 bay leaves
- Salt & Pepper
- Toothpicks
- Oil or lard for cooking
- Slices of Italian bread (optional)
Preparation:
Begin by slicing the liver and trimming away all blood vessels and gristle. By the time you are done it will likely look coarsely chopped. Chop it further with a mezzaluna (a crescent-shaped knife), then spread the mixture over the chopping board and sprinkle the fennel seeds over it and season it with salt and abundant freshly grated pepper. Work the mixture to distribute them, then divide it into so many half cup-sized scoops.Carefully spread the lace fat and cut it into as many squares as you have scoops, using trimmings to plug holes in the squares. Lay a sage leaf on the center of each square, place a scoop of liver on it, put a leaf on top, wrap up the packets, and fix the lace fat in place with toothpicks.
Put the livers in a broad high sided pan and pour in enough oil to cover them about half way (if your cholesterol count can take it use lard, which will make for more delicate results). Add a couple of bay leaves to the pot and cook them over a brisk flame for about 40 minutes, turning them once or twice.
When they are done drain them well. You can, if you want, lay them on slices of toasted bread and heat them through again in the oven before you serve them. They're a nice addition to a Sunday dinner with a roast (for more than 4 people), or served alone with a tossed green salad and a zesty red wine such as a Chianti d'annata, a Dolcetto or a Bardolino.
