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Florentine Liver
Florence (Emilia-Romagna) — Mother recipe · en it
A classic Florentine dish, Fegato alla Fiorentina is crispy on the outside and richly flavorful on the inside.
⏱️ 30 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 4 beef livers
- 200g of flour
- 100g of butter
- 100g of olive oil
- salt and pepper to taste
- 2 onions
- 2 cloves of garlic
- 100g of pancetta
- 100g of raw prosciutto
- 100g of crushed stale bread (grissini)
- 100g of grated pecorino cheese
Method
- Prepare the livers by cutting them into uniform pieces, then season with salt and pepper.
- In a bowl, mix the flour with butter and olive oil to create a crust for the livers.
- Cook the pancetta and raw prosciutto slices in a pan with oil until crispy.
- In a separate bowl, mix the finely chopped onions and garlic with the cooked prosciutto.
- In a pan, fry the liver slices in hot oil until crispy.
- Periodically add the flour crust and mix to form a crumb coating.
- Serve the liver with the crispy vegetables and a generous amount of grated pecorino cheese.
The story
Fegato alla Fiorentina traces its origins back to the 19th and 20th centuries, sharing roots between Tuscany and Emilia-Romagna, where the liver is prepared with special techniques to create a crispy and flavorful dish.
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