Introduction
Fegatelli di Pienza (small pieces of pig’s liver Pienza-style) are a tasty and rustic second course of traditional Tuscan rural cuisine, particularly in the Val d’Orcia. They are morsels of pork (or sometimes lamb) liver, cooked and wrapped in the pig’s own fat netting, or omentum, which keeps them tender during cooking. They are cooked in a pan with herbs and simmered with wine.
History of the Recipe and Interesting Facts
The recipe has its roots in rural tradition, where the rule was not to waste any part of the pig. The use of omentum (also called “fat netting” or “leaf lard”) to wrap around the liver is an ancient method of ensuring moisture and flavour, transforming a humble cut into a rich dish. They are typically made in winter, during the pig butchering season.
Ingredients (for 4 people)
- 500 g pork (or lamb) liver
- 200 g pork fat netting (omentum)
- 1 clove garlic
- Bay leaves
- Sage
- 50 ml dry white wine
- Extra virgin olive oil
- Salt and pepper to taste
Recipe
- Preparing the liver: Cut the liver into pieces of about 3-4 cm. Season lightly with salt and pepper.
- Preparing the parcels: Cut the netting into squares large enough to wrap the pieces of liver. Put a piece of liver, a bay leaf and a sage leaf onto each square. Wrap and close the parcels.
- Cooking: Heat the oil in a pan with the whole garlic clove (remove when golden). Place the livers in the pan and brown them on all sides over a high heat.
- Simmering: Simmer with the white wine and let the alcohol evaporate.
- Completing the dish: Lower the heat and continue cooking for about 15-20 minutes, stirring gently halfway through. Serve hot.
Accompaniments
- Wine: A robust, structured local red wine, like Rosso di Montepulciano or Chianti Classico.
- Side dish: Perfect with oven-roasted potatoes with rosemary, Tuscan beans in olive oil or a simple salad dressed with olive oil and vinegar.
