Fegato ripieno all’antica Roma

Stuffed liver in the ancient Roman style

 serves 4

1 large onion

2 hot or sweet peppers

8 large ripe figs

4 large slices thickly cut calf liver

5 tbsp. extra virgin olive oil

3/4 cup dry white wine

2 tbsp. runny honey

salt and black pepper 

Chop the onion and peppers coarsely and cut the figs into small pieces. Trim the liver, removing any gristle or skin, and wrap each slice around an equal quantity of fig pieces. Tie the liver slices securely with cook’s string.

Fry the onions and peppers gently in a pan with the oil until softened, then add the liver rolls and turn them in the onion and oil to brown them all over, for about four minutes.

Mix the wine and the honey together and pour over the liver rolls. Cook for a further two minutes, basting with the honey and wine.

Remove from the pan, allow to cool for two minutes, then remove the string, cut into rounds, and serve, drizzled with the juices from the pan.