The pork liver chunks are a traditional dish, simple to prepare and often available ready for cooking at butcher shops. Usually, these liver chunks are rolled in a net or omentum, ready to be cooked in a pot. However, I personally prefer to cut them by hand to better season the meat inside, then roll them up again and put them back in the net. This way, the liver chunks get more intensely and evenly flavored. The process is simple and within everyone’s reach: all you need is a good smooth-bladed knife to fillet the meat. It is important, however, that when we remove the piece of meat from the net, we try to keep it fairly intact, as it will be needed to wrap the liver chunks again once seasoned and rolled.
This is a dish rich in flavor, easy and quick to prepare, that cooks comfortably in a pan, enriched by the scent of bay leaves that enhances its strong taste. Let’s not waste any more time and see the recipe right away.
For meat dish lovers, I also remember other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 253.18 (Kcal)
- Carbohydrates 2.75 (g) of which sugars 1.87 (g)
- Proteins 28.50 (g)
- Fat 13.03 (g) of which saturated 1.02 (g)of which unsaturated 0.04 (g)
- Fibers 0.32 (g)
- Sodium 521.69 (mg)
Indicative values for a portion of 127 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb pork liver (liver chunks)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- A few leaves bay leaves (chopped or whole)
- 1/4 cup white wine
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation
Here is a rewrite of the text:
Remove the liver chunks from their net, taking care not to tear it too much, and set it aside. With a smooth-bladed knife, start filleting the meat, cutting it in half without fully separating it. Then, open the edges and further fillet them with the knife. You will get irregular slices, but they are ideal to be seasoned with salt, pepper, and chopped bay leaves. Roll them up with the seasonings inside and wrap them back in the net.
Here is the rewritten text:
Place the seasoned liver chunks in the pan, positioning them close to each other with the open side facing down. Add the oil and cover with a lid, then put the pan on the fire. The flame should be lively, so a golden crust forms on all sides. When the bottom is well browned, turn them over and let the other side brown as well. Once well roasted, deglaze with the white wine, and while the wine evaporates, complete the cooking by keeping the lid on the pan. Here is the updated version of the text:
The cooking is quick, about 20 minutes in total.
NOTES
The liver chunks are a flavorful main course, ideal to enjoy warm. For added convenience, it is possible to prepare them in advance and reheat them before serving.
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FAQ (Questions and Answers)
What if I don’t want to cut the liver chunks?
You can cook the liver chunks directly as you buy them, in pieces. Just add salt, pepper, bay leaves, and oil directly to the liver chunks. However, you need to pay attention to the cooking, which will require a few more minutes.
