Oliviero Marcelloni, Bovara di Trevi, Perugia
(Yield: 4 servings)
1½ pounds pork liver (cut 2-inch cubes)
salt and freshly ground pepper
chilies (optional)
12+ bay leaves
¼ pound pancetta (¼-inch thick, cut in 2-inch squares)
For the BBQ or Grill:
1.Put liver in bowl and season with salt, pepper and (optional) chilies. Marinate for approx. 15 minutes.
2.Add piece of liver, bay leaf and piece of pancetta to skewer. Repeat process until skewers are filled.
3.With BBQ or grill on low heat, cook for approx. 20 to 30 minutes.
Note: using ½-pound ratta di maiale (netting from pig), each
skewer can be wrapped tightly and then cooked in the same manner.