Grandma Menna’s Kitchen: pork liver

Date novembre 27, 2009

Here we are again. After tripe, spleen crostini and chiken liver crostini my true and genuine Tuscan blood comes out again to reveal a deep love for offals! This is the turn of pork liver. It is such a simple and true dish, perfect for upcoming winter months since it is flavourful and nourishing. The first time I found pork liver into my dish I was quite astonished, because I couldn’t understand waht I was going to eat and it was difficult as well to give a name to that meat wrapped into a strange ‘net’. Once you overtake the initial distrust, you discover a rich and unique taste.
Pork liver was one of Grandad Remigio’s favourite dishes. He used to fry them up, filling the house with smoke and smell! You could understand which was today’s dish coming form outside!

We wrap pork liver pieces into the ratta, also known as net, that is a fat tissue that wraps pork intestines. Here in Tuscany you can find this ‘net’ together with pork liver at butcher’s counter. You wrap pork liver pieces into this fat net so that, while cooking, it will release its fat and make them softer and more tasteful.


  • pork liver
  • pork ‘net’
  • Tuscan bread slices
  • sage
  • salt&pepper
  • wild fennel
  • extra virgin olive oil

Cut pork liver into chunks of the same size, wrap each piece into the fat net and stick them into a skewer, alternating a piece of liver, a leaf of save and a slice of bread. Put the skewers into a large oven-proof dish and season them with salt, pepper and a few drops of extra virgin olive oil. If you like it – I love it, but mum doesn’t – add also wild fennel: it suits perfectly pork meat in general.

Bake in preheated oven to 180°C for about 30 minutes, turning them once in a while. You can cook them in a pat as well, but you must cover it, otherwise your kitchen would be full of smoke!

P.S. Have a look at my table! yes, that one in the first picture! It used to be my gran grandad working table, where he made bee houses, when we still used to produce honey.

Then it became grandad Biagio working table, where every day he used to work and make his arts and crafts masterpieces. Notwithstanding the fact that he was working with glue, wood and iron, he used to wear every day a suite, with a neat shirt and a waistcoat.

After my grandad Biagio, it became my dad working table, and it saw hifi systems, bow and arrows. Now it is in a small storeroom, waiting to be restored by dad’s expert and competent hands: it will be my future house kitchen table, as soon as I’ll have my own house!

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