Pork Liver Rolls Grilled over Coals with Stewed Beans

Grilling over Coals Makes All Recipes Better

The aromas alone released by cooking over coals make the Pork Liver Rolls recipe exceptional, a very simple dish that I adore. It's easy; all you need to get is fresh pork liver and the caul fat (technically called "omentum") from the same animal. For the rest, just follow our video and our Bolognami recipe. This recipe for Fegatelli Grilled over Coals with Stewed Borlotti Beans is a preparation that you could once find in all the trattorias and taverns of Umbria starting more than 200 years ago, but today hardly anyone prepares these ancient traditional recipes that tell the story of our people. There is also another variation that I will tell you about on another occasion: more or less the same preparation, but the Fegatelli are cooked in pork lard rendered from the same animal's fat, which is exceptional for me.

Ingredients for 4 People

• FOR THE PORK LIVER ROLLS
• 1.500 Kg of very fresh Pork Liver
• 500 Gr of Pork Caul Fat (Rete di Maiale)
• Wild Fennel Seeds
• Fresh Bay Leaves
• Salt To Taste
• Black Pepper To Taste
• Wooden Skewers (Toothpicks also work well)
• FOR THE BEANS
• 500 Gr of Bolognami Borlotti Beans
• Santa Margherita Bolognami Extra Virgin Olive Oil
• 1 Carrot
• 1 Stalk of Celery
• 1 Sprig of Rosemary
• A Splash of Maior Sagrantino di Montefalco Terre de la Custodia
• Salt To Taste
• Black Pepper To Taste

Preparation of the Pork Liver Rolls Grilled over Coals with Stewed Beans Recipe

First, soak the Bolognami Borlotti Beans for at least 6 hours. Prepare a pot with plenty of salted water and bring it to a boil. Pour in the beans and let them boil until cooked, being careful that they remain whole and a little firm. Drain them and set them aside, but don't throw away the cooking water, as a little will be needed later. In the meantime, start preparing the coals for your barbecue because they need to temper; the Fegatelli must be cooked slowly, not over raging coals. Take the liver and cut it into medium-sized pieces. Cut the caul fat into squares of the size needed to cover the pieces of liver. Salt, pepper, and add the Wild Fennel seeds to the liver. Wrap it in the caul fat, which is very important because it provides the fatty component, and secure it with the wooden skewers, at the end of which you will place two Bay Leaves. Stop for a moment and prepare the Stewed Beans. Roughly chop the Carrot, the Celery stalk, and a small onion. Pour them into a saucepan with a little of our highly prized Santa Margherita Bolognami Extra Virgin Olive Oil and make a light soffritto (sauté), adding a sprig of Rosemary. As soon as the onion becomes transparent, add the Bolognami Borlotti Beans and toss them in the soffritto. Pour in a few drops of Maior Sagrantino di Montefalco Terre de la Custodia, also add a little of their cooking water, and continue for a few minutes. Remove the Rosemary sprig and season with Salt and Pepper. They should not be completely dry; if necessary, add more of their water. If the coals are ready, start cooking the liver. Place it on the grill. Soon after, the caul fat begins to melt, and the Fegatelli start to release an intoxicating aroma. They are ready in 15-20 minutes. Pay attention to the cooking; it must be just right, and they should not be rare. If overcooked, they become tough. If they have cooled down, quickly reheat the beans. You can now plate the dish. What a marvel of ancient flavors, forgotten by some, and for others, newly discovered. Enjoy your meal.

What Wine with Pork Liver Rolls Grilled over Coals with Stewed Beans if not Maior Sagrantino di Montefalco Terre de la Custodia

This Maior Sagrantino di Montefalco Terre de la Custodia Red Wine, whose Sagrantino grape variety has a very ancient link with the deepest Umbria, is, in my opinion, perfect for the Pork Liver Rolls Grilled over Coals with Stewed Borlotti Beans. It couldn't be more Umbrian than this. Maior Terre de la Custodia is produced with Sagrantino grapes that are grown at an altitude of approximately 450 meters above sea level, with a spurred cordon training system, from vineyards about 18 years old, located in the Gualdo Cattaneo area. The territory is medium hill with a south exposure, where we find clay soil rich in lignite. The vineyard surface is approximately 22 Ha with a planting density of 3300 vines/hectare for an average production of 70 quintals per hectare. In the glass, it presents an intense ruby red color with garnet reflections. The nose is complex and intense and is characterized by its scents of wild blackberry jam, rhubarb, bitter cocoa, and sweet spices. On the palate, it is very persistent, a wine of great body and structure, warm, with an elegant tannic texture. We recommend decanting a few hours in advance to allow the wine to aerate and awaken all the aromas. Use a plump, fairly flat decanter that offers a large contact area between the wine and the air. A perfect pairing for grilled meats with a good fat content, such as pork, lamb, goose, and heavily marbled beef. A worthy companion for grand stews and game.