I've always loved liver since I was a little girl, eating it at the cafe in Cyprus my parents hung out in grossing out the other kids. In Tuscany I always order fegatelli, pigs liver wrapped in caul fat, seasoned with fresh laurel leaf and wild fennel pollen and grilled or oven roasted. At Union Square farmrs market I always grab the lamb liver at Violet Hills Farm when he has it.
Here I sauteed it with some lamb kidney and bacon, a few pan roasted cherry tomatoes and served it over toasted bread. I can't think of a better breakfast
I've always loved liver since I was a little girl, eating it at the cafe in Cyprus my parents hung out in grossing out the other kids. In Tuscany I always order fegatelli, pigs liver wrapped in caul fat, seasoned with fresh laurel leaf and wild fennel pollen and grilled or oven roasted. At Union Square farmrs market I always grab the lamb liver at Violet Hills Farm when he has it.
Here I sauteed it with some lamb kidney and bacon, a few pan roasted cherry tomatoes and served it over toasted bread. I can't think of a better breakfast
1 comment:
I can't think of a better breakfast either. So when's our next sleepover?
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