With Liver, Jowl, and White Bread Skewers, I found a way to make my little ones eat liver, because when seasoned this way, it loses some of its distinctive flavor. This recipe doesn’t require cooking skills, just a bit of time, as the liver needs to rest in breadcrumbs for at least an hour to gain flavor. I thought of using jowl bacon because it not only makes it tasty but also softer… regular bacon wouldn’t give the same result as it’s much leaner.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz veal liver cut into cubes
- 5 oz jowl bacon slices
- 1.8 oz breadcrumbs
- 4 slices of white bread
- as needed bay leaves
- 1 sprig sage
- 1 pinch ground cinnamon
- 4 tbsps extra virgin olive oil
- as needed salt and pepper
- 2 limes
Tools
- Bowl
- 8 Skewers
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients already measured, so you have everything at your fingertips.
In a large bowl, pour the breadcrumbs, the sage (previously chopped), a pinch of salt, the liver cut into cubes, and let it rest for 1 hour to absorb the flavors well.
In the meantime, cut the slices of white bread first into 4 squares, then again in two each square, so that the bread in each skewer is not excessive.
Slice the bacon into strips and halve the bay leaves, so everything is ready for assembling the skewers.
Now take a skewer, and start with a piece of white bread, followed by jowl bacon, then 2 pieces of liver that you had set aside, more jowl, bread, and bay leaves, layering all the ingredients available.
Make three layers for each skewer, always ending with a piece of bread. If you miscalculated or prefer another alternation, feel free to do so, as the taste won’t change.
Put two tablespoons of oil in the non-stick pan, cook the skewers, sprinkling them also on the surface with the remaining oil so that they are well greased, and season with pepper.
Cook for about twenty minutes over medium heat, turning them several times to brown evenly without burning.
Serve your Liver, Jowl, and White Bread Skewers hot, accompanied by lime slices.
Tip: if you like liver, don’t miss: Venetian-style Veal Liver
You can substitute, to your liking, veal liver with pork or even chicken liver, as your skewer will still be delicious.
Did you like my Liver, Jowl, and White Bread Skewers recipe? Follow me on Facebook to not miss any updates!!
