Fegatelli or Netwuerstchen

Cut the liver into thick cubes with sides of about 3 cm.

Rinse the mesh – part of the peritoneum – and soak it in fresh water, because it is easier to unfold. Spread it out on a kitchen towel and dry it.

Roast the cubes on the spit or in the broiler for only a few minutes, it is enough if they are lightly brown. Take them out and season with salt. Chop the parsley and mayonnaise and rub the liver pieces with it. Wrap each cube prepared in this way with a piece of net cut to the right size. You can attach the net with small toothpicks (toothpicks).

Roast the small packets repeatedly on a skewer or possibly under the broiler for 5 to 7 minutes, so that the net releases its fat to the liver and becomes golden brown.

In a saucepan boil and heat the wine with the spices.

Remove the “fegatelli” from the fire when they are golden brown and let them bubble in the wine again for 5 minutes.

Serve hot or possibly lukewarm.

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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