Italian Recipe Collection

main course meat

Tuscan-Style Liver

Ingredients

For the Sauce

Instructions

  1. Cut the liver into cubes, then season with salt and pepper. Cut the lardo into thin, square slices.
  2. Thread the liver cubes and lardo slices alternately onto long wooden skewers. Dredge the skewers in flour, roll them in the beaten egg whites, and coat them evenly in breadcrumbs.
  3. Arrange the skewers in a non-stick baking dish, drizzle with olive oil, and bake in the oven at 180°C (350°F) for 18 minutes, turning them frequently.
  4. Once cooked, prepare the sauce by whisking together the juice of half a lemon, olive oil, mustard, chopped parsley, and salt. Serve the warm liver skewers alongside the sauce.
  5. Garnish with lemon wedges before serving.