Pork Liver spit-roasted

Pour the breadcrumbs into a bowl, add the pecorino grated cheese, a pinch of salt, and finely chopped parsley. Mix thoroughly until smooth, with no lumps of cheese or unaffected areas. The breading is ready when the color is even and the parsley is evenly distributed.

Cut the pork liver into even cubes, approximately 0.79 inches (2 centimeters) on a side. Keep the dimensions as uniform as possible, so that the cooking occurs evenly on all skewers. The pieces should be compact and easy to skewer, without being too small, as they could dry out during cooking.

Dip each liver cube in the breadcrumbs, pressing lightly to make them stick. the mixture over the entire surface. Coat each side evenly, so the breadcrumbs and the pecorino They'll form a flavorful coating during cooking. Arrange the breaded pieces on a plate, avoiding overlapping them.

Wrap each breaded cube in pork caulking, also known as pork caulking or pork membrane. Tighten the caulking without overtightening, so that it completely encases the liver and remains stable during cooking. The caulking should cover the pieces without leaving large areas exposed.

Thread the cubes wrapped in netting onto the skewers, arranging them in sequence. Place half a slice of bread between each piece. bay leaf Dry, distributing it throughout the preparation. Leave a regular arrangement, with the ingredients close together but not compressed, so that the heat can reach every side.

Cook the skewers over low heat Grill over charcoal or on a gas grill. Turn regularly to ensure even browning and allow the membrane to gradually dissolve. Continue until the outside is well-seared and golden, with no burnt spots, and the liver is cooked through in the center.

Remove the skewers from the heat and serve immediately, while the surface is still hot and the net retains its browned texture. Serve immediately: the heat enhances the aroma of thebay leaf, the flavor of the pecorino and the softness of the liver.