Fegato alla Lodigiana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
My brother, Nicola, always refused to eat liver, but when our mother cooked it this way, wrapped in prosciutto and flavoured with fennel seeds, he loved it – though Mamma didn’t tell him it was...
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Ingredients
- 18 x 60 g slices veal liver, brought to room temperature
- 100 g unsalted butter
- 1½ teaspoons fennel seeds
- 18 thin slices prosciutto
- salt flakes
- boiled baby potatoes, to serve
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