Liver alla Lodigiana is a recipe from traditional Lombard cuisine that has been passed down through the years where the raw materials shine with the evolution of culinary art. Liver alla Lodigiana is nothing more than a reinterpretation of liver, a specialty spread throughout medieval Europe where the recipe varied with dishes cooked in a pan but also on a spit. The original liver recipe was prepared with liver from different animals such as veal, pork, or kid, with the constant addition of fennel seeds. In the Lodigiana version, however, a slice of ham is added, which gives a touch of Lombard culture.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 356.56 (Kcal)
- Carbohydrates 9.60 (g) of which sugars 9.02 (g)
- Proteins 33.48 (g)
- Fat 20.75 (g) of which saturated 11.42 (g)of which unsaturated 9.31 (g)
- Fibers 0.33 (g)
- Sodium 585.44 (mg)
Indicative values for a portion of 120 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
- 10.5 oz veal liver
- 2 tbsp butter
- 8 slices prosciutto crudo
- 1 tbsp fennel seeds
- 1 pinch black pepper
- 1 pinch salt
Tools
- 1 Pan
Steps
To make Liver alla Lodigiana, I used slices of about 1.8 oz each. I first washed them, dried them with a cotton cloth, and then salted and peppered them.
Next, I added fennel seeds to each slice of liver after salting and peppering. Decide how much to add based on your preference for their characteristic flavor. I personally added more because I love both their taste and aroma.
Then, on each slice of liver already seasoned with salt, pepper, and fennel seeds, we’ll also add one or two slices of prosciutto crudo.
Finally, roll everything onto itself to create a liver roll.
Close each roll with toothpicks or as you find more practical, such as string or a roasting net.
In a non-stick pan, I sizzled the butter, and without adding anything else, I started cooking the Liver alla Lodigiana.
First, I browned it well on all sides over high heat for a few minutes, then on low heat, continued cooking by adding the lid to the pan and cooked for about 15 more minutes.
I plated and served the Liver alla Lodigiana with some undressed arugula and a few fennel seeds to decorate each roll.
Bon appétit from DadCook!
