Pork liver with Tropea onion and Traditional Balsamic
chef Rina Mattioli
ristorante “La Nunziadeina a Santa Maria fuori le Mura”, Nonantola (MO)
“ Il Balsamico, Oro Nero di Modena”, Artioli 1899
Method
Take some fresh pork liver. Cut it in little bundles, then season with salt and pepper. Roll them in the pork net previously soaked, covering every part of the liver. Cook on the grill at medium heat for 5 minutes, taking care of placing the liver on laurel leaves. When the roasting phase ends, serve the warm liver with Tropea onion which was previously stewed on a low heat. Season with salt and pepper and garnish with Traditional Balsamic Vinegar of Modena PDO “Extravecchio”.