Ristorante Nuova Roma
Ingredients and quantities

Quantities for 4 people:

  • 1.2kg whole pork liver
  • 1kg pork netting
  • salt and pepper

For the tomato and onion sauce

  • 1kg yellow onions
  • 1 chilli pepper
  • 5 San Marzano tomatoes
  • salt
  • 100g olive oil
Accompanying wines:
Romagna DOC Sangiovese

Pork livers wrapped in netting with tomato and onion sauce

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

For the liver: wash the pork liver and netting and drain. Cut the liver into regular bite-sized pieces of about 70-80g each. Place in a bowl and season with salt and pepper. Cut the netting into square pieces large enough to roll around one bite-sized piece of liver and secure with a toothpick. Thread the livers and netting onto a skewer and cook in the oven for about 20-30 minutes at 180°C, turning occasionally.

For the tomato and onion sauce: peel the onions, wash and cut into thin slices. Season with salt. Put the olive oil in a large saucepan and cook the onions until soft. Add the chilli pepper and peeled and chopped tomatoes. Cook for about 2 hours, adding salt if necessary. Serve hot.



Print the recipePrint the recipe