Fegatini is a word that in gastronomy indicates the liver of domestic birds such as chickens, ducks, turkeys, geese but also guinea fowls and game in general. However, normally the term "livers" refers to chicken livers.

There are many culinary preparations with livers, one of the most typical are the finanziera and the pâté (goose's liver is used in this case), but they can be found also in some regional soups and risottos.

When buying livers, make sure that they are already free of gall otherwise it must be carefully eliminated since the bile blister could break and make the liver bitter and therefore inedible. Before cooking them, it is also advisable to remove the fat. The cooking time ranges from 5 minutes (rare cooking) to 10 for a complete cooking.

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