The town of Joppolo Giancaxio

Foods and cook recipes Joppolo Giancaxio

Pane di fegato (Liver bread)


800 g calf liver, 2 small cups Marsala wine, 1 onion, 2 carrots, 50 g lard, 50 g ham, sweet marjoram, parsley, olive oil, salt and pepper.

Liver bread  


Brown thinly sliced onion in lard. Add minced carrots, sweet marjoram, parsley, ham and liver in pieces.

Dress with salt and pepper and cook for about 10 minutes.

Add a small cup of marsala wine and keep cooking for 20 minutes.

Let it get cold and sieve twice.

Put back on the flame and add the second small cup of wine and let evaporate.

Take the saucepan off the ring, let it get cold, and mould a bread.

Refrigerate for about two hours and spread on slices of toasted bread.

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