Pig’s liver cortona-style with mushrooms

Pig’s liver cortona-style with mushrooms

Fegatelli alla cortonese con funghi

By
From
The Collection
Serves
8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
100g caul fat, (ask your butcher)
8 medium slices pig’s liver, about 650g in total
salt
pepper
4 tablespoons fresh breadcrumbs
1 tablespoon fennel seeds
8 short twigs bay leaves
600g firm, fresh ceps, cleaned
2 garlic cloves, crushed
6 tablespoons olive oil
100ml water
nepitella or wild mint, chopped, to serve

Method

  1. Preheat the oven to 200ºC. Put the caul fat in slightly warm water to become soft, then remove and cut into eight 15cm square pieces.
  2. Season each slice of liver with salt and pepper, then sprinkle with the breadcrumbs and fennel seeds, and roll up. Wrap each roll in a piece of the caul, and secure with a bay twig (or you could use cocktail sticks). Place in a shallow baking tin.
  3. Slice the ceps and put into a pan with the garlic, olive oil and water. Cook over a low heat, stirring occasionally for 30 minutes. Flavour with nepitella or wild mint to taste.
  4. Meanwhile, bake the liver in the oven for 25 minutes. Serve as soon as it is ready, with the ceps.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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