Tommasina’s “fegatelli”Giuseppe Laurenzi
Grind the pork liver in a dish. Add a little mixture of sausage, a bit of bread and grind it all.
Add a few eggs, salt and pepper and mix together until the mixture is smooth.
Divide the dough obtained into individual portions and wrap them carefully in the “ratta” or “net” of the pig (the peritoneum).
Leave them to rest one day on a base previously sprinkled with corn flour. Finally roast them on the grill, turning them often for a homogeneous color.
Much of the taste of this dish depends from cooking carefully: they must be well cooked inside but not burned outside.