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Pork liver

Course Meat
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Giulia


  • 500 g pork liver
  • 100 g pork lace fat
  • 100 g breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon crushed fennel seeds
  • 3 slices stale Tuscan bread
  • Sage leaves
  • Extra virgin olive oil


  • Soak the lace fat in hot water, then drain it and open it on a cutting board. Cut the pork liver into 12 pieces. Mix in a small bowl bread crumbs, salt, pepper and fennel seeds.
  • Season generously every piece of pork liver with the flavoured breadcrumbs, then wrap it in lace fat.
  • Preheat oven to 190°C.
  • Make a skewer alternating a cube of stale Tuscan bread, a sage leaf and a piece of pork liver wrapped in lace fat. You will obtain four skewers.
  • Lay the skewers in a greased pan and roast them for about 35 minutes.
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