Laurel Pork livers
Instructions
Clean the liver and cut it into pieces of approx.
30 g each.
Cut mantle into squares of about 15 cm from the side, allineateli on the table, sprinkle the pretzels, pepateli and place in the center of each a bay leaf and a piece of liver.
Always coil them to parcel and sauté in a pan with lard, turning until cooked will be in the proper place, Golden and crunchy.
Serve very hot.
Ingredients and dosing for 6 persons
- 500 g of pork liver
- 300 g of pork gauze softened in water
- 5 leaves of fresh laurel
- 40 g of lard
- Salt
- Pepper