Livers in the Net

Fegatelli nella Rete

Pork liver wrapped in net, flavoured with fennel and bay leaf and browned in boiling oil.

4 servings

Easy

Tuscany

EasyTuscany

Fegatelli nella Rete (Liver in the Net) is a Tuscan dish with a bold character, designed to showcase pork liver through direct cooking and a simple aromatic finish. The pork net wraps the pieces and helps keep them compact, while the breadcrumbs create a rustic surface, perfect for absorbing the aromas of the fennel seeds and the thyme.bay leafThe result plays on the contrast between the well-browned exterior and the tender interior, with a savory and aromatic component that complements the intense flavor of the liver. Cooking in very hot extra virgin olive oil requires careful attention: the heat must quickly brown the net and the coating, without overcooking. The editors place this recipe in the gastronomic tradition of Tuscany.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the liver

Cut the pork liver into large, evenly sized pieces. Keep each bite similar in size, so that the cooking process is even and the inside doesn't dry out while the outside browns.

Prepare the breading

In a bowl, combine two handfuls of breadcrumbs and a handful of fennel seeds. Mix the ingredients until the seeds are evenly distributed. the mixture It should be dry and fragrant, ready to adhere to the surface of the liver.

Season the pieces

Sprinkle the liver pieces with the mixture of bread and fennel seeds, making sure it adheres as tightly as possible on all sides. Season with salt and pepper, leaving no exposed areas, so that each bite develops a flavorful surface during cooking.

Wrap in the net

Wrap each piece with pork belly, wrapping it snugly to maintain the coating during cooking. Insert a bay leaf in the bandage: it must remain in contact with the liver without preventing the mesh from closing the piece well.

Heat the oil

Pour the extra virgin olive oil into a skillet and heat it to a high temperature. Make sure it's very hot before adding the livers: they should react immediately to contact, allowing the liver to brown quickly without absorbing too much fat.

Cook the livers

Place the livers in the boiling oil and cook them in skillet, turning them carefully to brown the mesh on all sides. Continue until the outside is nicely browned and the coating remains firm; avoid crowding the pieces, so the heat remains even.

Serve very hot

Drain the livers from the excess oil and immediately transfer them to a serving dish. Serve them hot, while the net is still browned and the aroma of fennel and parsley is evident.bay leaf it's more evident.

Chef's Tips

The editorial staff recommends frying the livers in very hot oil, so that the net browns quickly and the liver retains a soft consistency inside.